Prep 30 mins
Cook 55 mins
The women in my wife’s family go nuts over this. It is based on an Emeril recipe, but I made a bunch of changes. I make some variations, but here’s a good one. Depending on the turnout this will feed about 10. I only make it in large quantities because it’s a Holiday dish. The name is derived from the fat content (which is HUGE).
- 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
- 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 sauté pan on Medium heat.
- When the sauté 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.
This was good for a quick vegetable side dish. I subbed olive oil in place of lard and used 1/2 of butter. Although the sauce was tasty, we thought the brussels sprouts were overcooked after 10 minutes. The sauce did not penetrate through the sprouts. Perhaps roasting the sprouts and quickly tossing in the sauce next time. Thanks for posting.
This is fabulous!! I did cut back on the butter to 1/2 STICK, tho. ;) I counted the rendered fat as the lard, too. Everybody loved this! Thank you! Made for PAC Spring '08.
"All Ball" was the theme of my New Year Party this year. I prepared a 32 course menu of various meat, chicken and fish balls. Guests voted this dish as the Top Ball.