Crispy Brussels Sprouts & Balsamic-Port Reduction


Ingredients
· 1 C. Brussels Sprouts, trimmed and quartered
· 1 C. Vegetable Oil
· 1 Tbsp. Pancetta, diced
· 1 Tbsp. Parnesan, shaved
· 1 C. Balsamic Vinegar
· 1 C. Port Wine
Directions
Cut pancetta into medium-sized dice dice and crisp up in a pan on stove top on high heat. Drain grease and reserve.
Fill a saute pan with two inches of vegetable oil and heat to 375 degrees. Fry brussels sprouts for 30 seconds. Remove with slotted spoon to mixing bowl. Toss with pancetta, salt and pepper.
Plate with balsamic-port reduction (recipe below) drizzled on top and the shaved parmesan.
Balsamic-Port Reduction:
Place balsamic vinegar and port wine in small saucepan and reduce over medium heat for about 15 minutes until it thickens to the consistency of maple syrup.

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