Shaved Brussels Sprouts with Pancetta

Name: Shaved Brussels Sprouts with Pancetta
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 7 servings
Ingredients: Good olive oil; 3 ounces pancetta, 1/4-inch diced; 2 tablespoons unsalted butter; 1 1/2 cups thinly sliced shallots (3 large); 2 (12-ounce) packages fresh Brussels sprouts, trimmed; Kosher salt and freshly ground black pepper; 1 tablespoon syrupy balsamic vinegar

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 6 to 7 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 6 to 7 servings

Ingredients

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Good olive oil

3 ounces pancetta, 1/4-inch diced

2 tablespoons unsalted butter

1 1/2 cups thinly sliced shallots (3 large)

2 (12-ounce) packages fresh Brussels sprouts, trimmed

Kosher salt and freshly ground black pepper

1 tablespoon syrupy balsamic vinegar

Directions

Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.