Serves: 6-8
Ingredients:
3 cups brussel sprouts, blanched until fork tender, placed in ice bath, cut in half
2 Tbl. olive oil
Juice of 1 lemon
4 cloves garlic, sliced
1 tsp. chopped fresh thyme
1/4 lb. pancetta, cut
Cracked pepper and salt, to taste
1/4 tsp. dry chili flakes *optional
1/2 cup bread crumbs *optional
Procedure:
Take blanched brussel sprouts, trim base and cut in half. In large skillet over high heat, add brussel sprouts, olive oil, with pancetta and garlic until garlic is lightly brown. Add brussel sprouts, fresh thyme, and cook together for approximately 2-3 minutes. Add salt and pepper to taste, and squeeze of lemon and continue to cook for an additional minute. Edges of brussel sprouts should be slightly brown, may place in casserole dish and heated before service.
Submitted By: Greg Neville, Lugano Restaurant
Recipe Author: Lugano Restaurant
Photograph Obtained From: rachelcooks.com
Photograph By: Unknown
Photograph Retouched By: Recipe Spy
Restaurant: Lugano Restaurant, 3364 So. 2300 East, Salt Lake City, UT
Source: http://www.visitsaltlake.com/wp-content/uploads/2010/11/Lugano-Recipes-11-5-10.pdf