Shredded Brussel Sprouts with Pancetta and Pecorino
This warm brussel sprout salad uses shredded brussel sprouts, pancetta and pecorino. It's the perfect side dish for a weeknight dinner, or a dinner party you want to impress at, too.
Servings 4 people
Ingredients
- 6 cups brussel sprouts, stems removed, outer layers removed, and halved
- 2.5 tbsp olive oil, plus more for drizzle
- 1 cup pancetta, cut into 1 cm cubes
- ¾ cup grated pecorino, plus more for garnish
- salt and pepper to taste
Instructions
- Shred the brussel sprouts in the food processor in batches. Depending on how large your food processor is, you may have to shred them in 2-3 batches. Set the shredded brussel sprouts aside.
- In a large pan, add half a tablespoon of olive oil. Once the oil is heated, add the cubed pancetta to the pan. Fry the pancetta until fat has rendered, about 8 minutes. Set the pancetta aside.
- In the same pan, add 2 tablespoon of olive oil and once heated, add the shredded brussel sprouts. Season with salt and pepper.
- Let the brussel sprouts cook until they're tender, about 10 minutes.
- Add pancetta and pecorino the brussel sprouts. Mix all ingredients together.
- Remove from heat and top with additional olive oil and pecorino when serving.
Notes
- When salting the brussel sprouts, salt them very lightly, since the pancetta and pecorino are already salty. Adding too much salt to the brussel sprouts will make the dish too salty.
- When cooking the brussel sprouts in the pan, keep in mind that they're not supposed to be completely soft, since this is a salad-like dish. But if you prefer them softer and cooked more, simply cook them for more than the recommended 10 minutes.
- If you don't have pancetta, you can easily use bacon slices, and the recipe will turn our just as well