{"id":356,"date":"2009-03-10T14:19:08","date_gmt":"2009-03-10T22:19:08","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=356"},"modified":"2009-03-10T14:19:08","modified_gmt":"2009-03-10T22:19:08","slug":"pancetta-parmigiano-reggiano-and-brussels-sprout-pasta","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=356","title":{"rendered":"Pancetta, Parmigiano-Reggiano and Brussels Sprout Pasta"},"content":{"rendered":"

Recipe courtesy Emeril Lagasse with a few *tips from Janine<\/span><\/p>\n

\u00a0<\/span><\/p>\n

2 TBSP olive oil, plus more for drizzling\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

2 cups diced pancetta<\/span><\/p>\n

3 cups Brussels sprouts, ends trimmed\u00a0*if large, cut in half\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

\u00bc cup diced shallots<\/span><\/p>\n

1 cup dry white wine<\/span><\/span><\/p>\n

2 tsp chopped garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

1 lb angel hair pasta<\/span><\/p>\n

Salt and fresh ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Parmigianno-Reggiano, for garnish<\/span><\/p>\n

\u00a0<\/span><\/p>\n

In a large stockpot over high heat, bring 4-quarts of salted water to a boil.\u00a0 <\/span>In a large saut\u00e9 pan over medium heat, add the olive oil and pancetta.\u00a0 <\/span>Let pancetta render, about 3 minutes.\u00a0 <\/span>Add Brussels sprouts and toss to coat with oil.\u00a0 <\/span>Cook for 5 minutes or until Brussels sprouts begin to brown.\u00a0 <\/span>Add shallots, wine, and garlic and let the mixture reduce, about 3 minutes.\u00a0 <\/span>In the meantime, drop the angel hair pasta into the water, being sure not to overcook.\u00a0 <\/span>Drain the pasta well and pour into the saut\u00e9 pan.\u00a0 <\/span>Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprouts mixture.\u00a0 <\/span>Pour into a large serving bowl and garnish with Parmigianno-Regianno.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Recipe courtesy Emeril Lagasse with a few *tips from Janine \u00a0 2 TBSP olive oil, plus more for drizzling\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cups diced pancetta 3 cups Brussels sprouts, ends trimmed\u00a0*if large, cut in half\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc cup diced shallots 1 cup dry white wine 2 tsp chopped garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 lb angel hair pasta Salt and fresh ground…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":152,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-356","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=356"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/356\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/152"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}