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Thanksgiving | |
| 6 ounces pancetta, big dice 4 tablespoons capers, drained 2 pints Brussels sprouts, trimmed and halved 1 1/2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/3 cup pine nuts 1/4 cup currants 1/4 cup raisins | |
| Preheat oven to 350 degrees F. In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve. | |
| Serves 4 | |
Unrated | |
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