Brussel Sprouts with Pancetta
Uncured Diced Pancetta

Uncured Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Pancetta

Pancetta

Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor.

Brussel Sprouts with Pancetta

Servings: 4

Course: Side Main Course Salad


Ingredients

1 pkg (4 oz) Fiorucci Diced Pancetta

1 lb Brussels sprouts, shredded

1/3 cup finely crumbled blue cheese

1/3 cup dried cranberries

1/3 cup chopped toasted pecans

1/4 cup thinly sliced red onion

 

Lemon-Dijon Vinaigrette:

1/4 cup olive oil

3 tbsp lemon juice

1 small shallot, minced

2 tsp Dijon mustard

1 tsp honey

1/4 tsp each salt and pepper

 

Directions

Prep Time: 20 minutes

Cook Time: 5 minutes

Heat large skillet set over medium heat; sauté pancetta for 5 to 8 minutes or until golden and crispy (reserve 1 tbsp pan drippings for dressing). Drain pancetta on paper towel.

Lemon-Dijon Vinaigrette: Whisk together olive oil, reserved pan drippings, lemon juice, shallot, Dijon mustard, honey, salt and pepper.

Toss shredded Brussels sprouts with Lemon-Dijon Vinaigrette; toss with pancetta, blue cheese, cranberries, pecans and red onion.