Recipe by Lancelot Monteiro of Bar C, photo by Ingrid Kuenzel
4 cups Brussels sprouts, trimmed, chopped and quartered
2 Tbs unsalted butter
¼ cup (60 mL) dry white wine
1 Tbs shallots, chopped small and diced
1 tsp minced garlic
¼ cup cooked bacon, diced
1 Tbs (15 mL) olive oil
½ cup grated Parmigiano-Reggiano
To taste salt and pepper
- Place frying pan on medium to high heat. Add butter, olive oil, Brussels sprouts, shallots, and garlic, and sauté until the shallots turn light brown.
- Deglaze with wine. Add bacon, salt and pepper.
- Cook until all wine has evaporated.
- Finish with olive oil and Parmigiano-Reggiano.