Brussels Sprouts with Pancetta and Apple Cider
Cooking this dish next to the flame, lets you get a little bit of char on the Brussels sprouts, without overcooking them.
|1 lb.||Brussels sprouts|
|3 oz.||pancetta, diced|
|1||medium shallot, diced|
|3 oz.||apple cider|
Heat your Wood Stone oven to between 450°F and 550°F.
Trim the Brussels sprouts and cut each into ¼” slices. Set aside.
Add the pancetta, a little olive oil and the shallots to a sauté pan. Place in the center of the oven and cook, stirring as needed until the pancetta has begun to brown and the shallots soften. Add the apple cider to the pan and let it cook and reduce by half.
Next, add the Brussels sprouts and place next to the flame, set to 4. Stir occasionally, until the sprouts are just cooked through.