make more than you think you'll need. they will be eaten. or you'll have leftovers for yourself. this recipe served 8, and there were still leftovers.
2 of those round containers of brussels sprouts, maybe a pound i guess
about 3 oz of pancetta diced (or bacon, or prosciutto, or salami, or pepperoni, or any other pork product)
sliced garlic, at least a couple of cloves, more if you like
evoo
about a half a cup of crumbled gorgonzola
1 oz or so of cream
in salted water, boil the sprouts til tender, maybe 5 minutes. drain and cool. cut off the bottoms and cut them in half. set aside. in a skillet, heat a little evoo, add the pancetta; after a couple of minutes add the garlic. cook on medium heat til the garlic is softened, maybe another 3 minutes. add the sprouts to the skillet, toss it all together, and cook for a couple of minutes. remove from heat, dump into a big mixing bowl, and set aside.
grease a roasting dish with butter or a little evoo, and preheat the oven to 375.
add the gorgonzola to the brussels sprouts and mix together. dump it all into the roasting dish. drizzle the cream over the top of everything, this will help to keep it all nice and moist. put it in the oven for about 15-20 minutes, until it is sizzling and the top has browned a bit. keep an eye on it.
let it cool for a minute before you serve it. even people who don't like brussels sprouts will enjoy this. served with roasted pork tenderloin.
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