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A MARIO BATALI RECIPE

Brussels Sprouts

with Pancetta and Mustard Seed

PostImage_brussels

 


Ingredients

Serves 4 to 7 people

2 pounds Brussels sprouts, trimmed and cleaned
4 ounces pancetta, ¼ inch dice
¼ 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, cook the pancetta over medium heat. Stir 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.

 

Recipe courtesy of Tony Scotto

 

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