Tuesday, August 7, 2012

Caramelized Brussel Sprouts, House Pancetta, Pedro Jimenez, Sage

Perfectly caramelized brussels are such a simple dish that can result in amazing flavors. By cutting the sprouts in half and dropping into boiling salted water for a few minutes par cooks them for an easy execution. Once they are cooled, place cut side down into a pan and crank the heat. Once the water has evaporated, add some oil and allow to brown evenly. I finish these with sage, pancetta, sugar, and sherry vinegar.

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