Brussels Sprouts
Serves 6
- 1 lb. Brussel sprouts
- 2 Tablespoons Asti olive oil
- 1/4 cup yellow onion, chopped
- 2 oz. Pancetta, chopped
- 1/4 cup currants
- 1 teaspoon lemon zest
- 1/4 cup Gallo of Sonoma Chardonnay
- pinch sugar
- salt and pepper to taste
Directions
Trim end and outer leaves of brussel sprouts. Cut in quarters, lengthwise and blanch in boiling, salted water for 2 minutes. Heat oil in sauté pan that can go into the oven. Add pancetta and cook until pancetta renders some of the fat (a few minutes). Add onions and sauté a few minutes. Add blanched brussel sprouts. Sauté until the brussel sprouts get a little color. Add remaining ingredients and season to taste with salt and pepper. Bake in the skillet in a pre-heated 350 degree oven for 20 minutes.