Need a healthy and satisfying side dish? Try these Brussels Sprouts with Pancetta and Radicchio from Team Colavita member Amber Pierce.
- 24 oz brussels sprouts from your local farmers' market, trimmed and chopped or shredded
- 8 oz radicchio, trimmed and chopped or shredded
- 6 oz diced pancetta
- 3 tbsp Colavita Extra Virgin Olive Oil
- Colavita Balsamic Vinegar of Modena or Balsamic Glace
- Salt to taste
In a large sautee pan, cook the pancetta until it just becomes crispy. Remove from the heat, pour off extra fat, set pancetta aside. Add olive oil to pan and toss brussels sprouts to coat. Sautee until greens start to soften, then add radicchio and sautee until tender. Add pancetta, salt to taste, and toss with balsamic vinegar or glace, also to taste.