Now that we’re done with poop for a while, I have a recipe I need to share.
My GBF’s boyfriend, D, made this for Sparky and I while we were in SF. It is so fabulous, I can’t even tell you.
D makes fabulous food. My GBF makes fabulous food too. When he and I worked together, he’d bring lunch for me sometimes. We’re talking coc au vin and fish baked in parchment paper. So you can imagine, if that was what I got for lunch, dinner was like hitting the power lotto.
AN ASIDE: Why has no one told me about tegut… Fantastic fish and the closest thing to an American grocery store in Deutschland. I’m pissed it took me so long to find it. We had the best halibut on Sunday night. You all should be jealous.
Anyway, I don’t have a picture because I haven’t made it yet, but try it. Even if you don’t like Brussels sprouts, this recipe is a winner. I’m not sure where he got it, but the recipe below is written from his memory.
Brussels Sprouts Hash with Pancetta
2 Tbs butter
4 slices pancetta (5mm thick, 0.1kg? *)
2 shallots, finely chopped
20 Brussels sprouts, trimmed and sliced cross-wise (parallel with base) 1/8-inch thick.
salt to taste (I don’t think I salted-the pancetta is kinda salty)
Coarsely chop the pancetta (1-inch pieces). Warm the butter in a fry pan over medium heat. Add the pancetta and stir for 1 minute. Reduce heat to medium low. Add the shallots and cook slowly, stirring often, until the shallots are translucent.
Return the heat to medium (or medium high), add the sliced Brussels sprouts and cook, stirring regularly, until they’re done (tender but not mushy – still a bit of bite). I really don’t have a clear idea of how long this takes, but it’s somewhere between 4 and 10 minutes, I’m guessing.
You want to hear some crackle when the sprouts cook — like a good stir-fry. If they cook too slowly or too cool they’ll be soggy, but if it’s too hot they’ll burn. I guess once the sprouts are in you’ll want to turn the heat to medium high, hover around the stove, stir every 30 or 60 second or so, and adjust the heat so this rhythm makes sense. It’s a high maintenance finish, so for best effect (which I did not fully achieve) everything else should be done or easy to finish before serving. Not to worry, the pancetta covers all manner of preparation mis-steps.