Today I had an incredible craving for brussel sprouts… not the boring kind you remember as a kid though. Mine have levels of complex flavors.
I blanch and shock the sprouts, then toss them into sautéed shallots, garlic and pancetta. I round out the dish with a touch of red wine to bring some extra vibrancy.
Still crunchy, slightly tangy and salty, but never lacking in flavor.
at a low simmer…