Brussels Sprouts with Pancetta
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Brussels Sprouts with Pancetta might be a recipe you should try. This side dish has 209 calories, 8g of protein, and 16g of fat per serving. This recipe serves 4. Head to the store and pick up brussels sprouts, garlic cloves, olive oil, and a few other things to make it today. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 30 minutes.
Watch how to make this recipe.
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes.
Meanwhile, heat the oil in a heavy large skillet over medium heat.
Add the pancetta and saute until beginning to crisp, about 3 minutes.
Add the garlic and saute until pale golden, about 2 minutes.
Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste.
Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
Recommended wine: Chianti, Verdicchio, Trebbiano
Italian can be paired with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( Magnum) with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Tenuta di Nozzole Chianti Classico Riserva ( Magnum)Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.