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A MARIO BATALI RECIPE

Brussels Sprouts

with Pancetta and Mustard Seed

recipe courtesy of tony scotto

PostImage_brussels


Ingredients

brussels sprouts
Pancetta
Salt

2 pounds Brussels sprouts, trimmed and cleaned
4 ounces pancetta, 1/4 inch dice
1/4 cup black mustard seeds, toasted
Zest of 1 lemon
3 tablespoons mustard oil

Flaky salt as needed

Directions

Pre-heat the broiler.

 

Slice each Brussels sprout in half and transfer to a large heat-safe bowl.

 

In a large sauté pan, over medium heat, cook the pancetta stirring occasionally until some of its fat has rendered, and it has begun to caramelize, about 5 minutes.

 

Add the Brussels sprouts and mustard seeds to the pan and stir to combine. Transfer the contents of the pan to a baking sheet and broil, stirring occasionally, until the vegetables are browned and tender, about 15 minutes. (Timing will vary by boiler)

 

When fully cooked, transfer the Brussels to a bowl and season mustard oil and lemon zest. Stir well to incorporated and taste for seasoning. Finish with a flaky sea salt.

 

These can be served right away or left to marinate until ready to use.

 

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