ROUSES_Winter2022_Magazine Pages Web

Our bacon-wrapped tenderloin has a crackling crust, like an Italian porchetta, but there’s no work required. We also have stuffed versions.

PHOTO BY ROMNEY CARUSO

GLAZED BRUSSELS SPROUTS WITH PANCETTA Makes 6-8 servings WHAT YOU WILL NEED: 2 tablespoons extra virgin olive oil ½ cup pancetta, small-diced (5 ounces) 3 tablespoons minced shallots 1 tablespoon minced garlic 2 pounds fresh brussels sprouts, washed, trimmed and halved Salt and pepper, to taste

¼ cup balsamic vinegar 2 tablespoons brown sugar ½ cup chicken stock 2 tablespoons chopped parsley ½ cup Italian bread crumbs

with salt and pepper and sauté, tossing frequently, until lightly browned, about 5 minutes. Increase heat to high. Add balsamic vinegar, and stir in brown sugar and stock. Cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes. Transfer to a serving bowl, and top with chopped parsley and Italian bread crumbs.

HOW TO PREP: Heat olive oil in a large skillet over medium high heat. Add pancetta and sauté until crispy, about 10 minutes. Add shallots and garlic, and sauté until fragrant, around 2 minutes. Add brussels sprouts. Sprinkle

44 ROUSES WINT ER 2022