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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes. | 2. When the 10 minutes is done, plunge the sprouts into cold, salted water and drain. | 3. While the sprouts are boiling start the sauce. Heat a sauté pan on Medium heat. | 4. When the sauté pan is ready, add the pancetta. | 5. Cook until the pancetta has rendered its fat. | 6. Add the lard (if necessary). | 7. When the lard is rendered, add the pine nuts. | 8. Stir this occasionally for about 10 minutes. | 9. Add the shallots and stir every once in a while for about five minutes. | 10. Add the garlic and stir more often for about a minute. | 11. Throw in the butter. | 12. Stir every once in a while until the butter is melted. | 13. Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low. | 14. Cover and simmer for about 35 minutes. Stir when you feel like it. | 15. Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese). | 16. The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	3	ounces	chopped	75.65	0.0	16.83	0.425
shallot	5		diced	576.0	134.4	20.0	0.8
garlic clove	5		chopped	75.65	0.0	16.83	0.425
brussels sprout	3	lbs	trimmed peeled	585.1349	121.7897	45.9943	4.0823
lard	2	tablespoons		230.912	0.0	0.0	25.6
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
pecorino romano cheese	1/4			75.65	0.0	16.83	0.425
butter	1/2			42.75	1.9642	1.3358	3.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.