Heart Attack Brussels Sprouts

Recipe by franzcooks
READY IN: 1hr 25mins




  • 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.