Heart Attack Brussels Sprouts Food
HEART ATTACK BRUSSELS SPROUTS
The women in my wife's family go nuts over this. It is based on an Emeril recipe, but I made a bunch of changes. I make some variations, but here's a good one. Depending on the turnout this will feed about 10. I only make it in large quantities because it's a Holiday dish. The name is derived from the fat content (which is HUGE).
Provided by franzcooks
Categories European
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
- When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
- While the sprouts are boiling start the sauce. Heat a sauté pan on Medium heat.
- When the sauté pan is ready, add the pancetta.
- Cook until the pancetta has rendered its fat.
- Add the lard (if necessary).
- When the lard is rendered, add the pine nuts.
- Stir this occasionally for about 10 minutes.
- Add the shallots and stir every once in a while for about five minutes.
- Add the garlic and stir more often for about a minute.
- Throw in the butter.
- Stir every once in a while until the butter is melted.
- Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
- Cover and simmer for about 35 minutes. Stir when you feel like it.
- Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese).
- The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark.
Nutrition Facts : Calories 310.9, Fat 27, SaturatedFat 14.9, Cholesterol 63, Sodium 297, Carbohydrate 12.7, Fiber 3.7, Sugar 2.6, Protein 8.1
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