Description
Don’t blink, this dish happens hot and fast. A wood fired oven briefly plays host to a sizzling hot pan of crispy pancetta, shaved brussels sprouts caramelized in the rendered fat and an elegant scattering of colorful mirepoix. Doesn’t get any easier or more delicious than this.
Scale
Ingredients
- Olive oil, as needed
- 1 ½ – 2 ounces pancetta, small chop, half of standard 3 ounce pack
- 25–30 brussels sprouts, trimmed and thinly sliced
- 2 carrots, brunoise cut (thin julienne then a small dice)
- 3 ribs of celery, brunoise cut (thin julienne then a small dice)
- ½ an onion, minced
- olive oil, as needed
- salt and freshly ground pepper
Instructions
- Day 1—Prep all ingredients at least two days ahead of time. Store in airtight containers until ready.
- Day 2—Preheat wood fired oven to around 450° F and a pan inside the oven.
- Render pancetta: Coat the hot pan with a little olive oil and a few spoons of the clarified butter remaining in the turkey roasting pan, add the pancetta. Sauté, stirring frequently until crispy and fat has rendered out, about 4 minutes.
- Add the vegetables: Toss the brussels sprouts to incorporate the fat throughout. Sauté until they have a bit of color and softened a bit, about 3 minutes. Stir in the mirepoix, season with salt and pepper, sauté for another 5 minutes. Remove from heat, transfer to a serving platter and serve immediately.
- Category: side dish
- Method: wood fired, sauté
Keywords: Wood Fired, Shaved Brussels Sprouts