Ingredients:
3 ounces pancetta, finely chopped ( Italian bacon)
5 shallots ( diced finely)
5 garlic cloves ( chopped finely)
3 lbs Brussels sprouts ( trimmed and peeled)
2 tablespoons lard ( if necessary)
1/4 cup pine nuts
1/4 lb parmigiano-reggiano and pecorino romano cheese
1/2 lb butter
Directions:
Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
While the sprouts are boiling start the sauce. Heat a saute pan on Medium heat.
When the saute pan is ready, add the pancetta.
Cook until the pancetta has rendered its fat.
Add the lard (if necessary).
When the lard is rendered, add the pine nuts.
Stir this occasionally for about 10 minutes.
Add the shallots and stir every once in a while for about five minutes.
Add the garlic and stir more often for about a minute.
Throw in the butter.
Stir every once in a while until the butter is melted.
Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
Cover and simmer for about 35 minutes. Stir when you feel like it.
Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese).
The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark.
Servings: 10
Time preparation: 30 min.
Time total: 85 min.