brussels, morels and pancetta
Brussel sprouts at it's best! The addition of the earthy morel mushrooms makes this an exceptional side dish. Give this a try. These are delish! Cooking with Passion, sw :)
prep time
15 Min
cook time
15 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds brussel sprouts, washed and halved
- 1 ounce dried morel mushrooms, reconstituted in dry sherry
- 1 tablespoon extra virgin olive oil
- 3 large garlic, cloves minced
- 1 teaspoon anchovy paste
- 6 slices pancetta, chopped
- 1 1/2 teaspoons herbes de provence
- 1 teaspoon red pepper flakes
- 1 tablespoon dry sherry
- - flaked smoked sea salt sprinkled on top
How To Make brussels, morels and pancetta
-
Step 1in a large heated frying pan or griddle, add the olive oil and bacon pieces. fry pancetta until crispy. remove the pancetta and set aside. add the garlic, sardine paste. sautee for about 1 minute. add brussel sprouts, herbes, red peppre flakes. **make sure you do not crowd the pan** pan roast brussel sprouts about 6 minutes or so until golden brown **make sure your turn the brussel sprouts**. toss in the morel mushrooms and sherry. allow the alcohol to cook off for about 1-2 minutes. add pancetta pieces and toss. plate up and sprinkle with sea salt flakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#mushrooms
Keyword:
#sprouts
Keyword:
#morel
Keyword:
#veggie
Keyword:
#brussel
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