When Sorso Wine Room’s owners Mark and Lauren Teahen decided to expand their appetizer menu, Lauren introduced a Brussels sprouts recipe that she regularly made at home. It quickly became one of the wine bar’s most popular offerings.
The secret is to fry up the pancetta and then use the grease when sautéing the Brussels sprouts, Lauren says. If you’re looking for a wine to pair with the dish, Mark suggests JCB Rose or Les Boursicottes Sancerre. But if you can’t find those wines in your local grocery store, you can always head out to Sorso Wine Room and order the Brussels board there ($11; $8 during happy hour).
Sorso Brussels Board
6 oz. Brussels sprouts, halved
2 slices pancetta, cooked until crispy and chopped
2 tbsp. dates, chopped
2 pieces Gorgonzola cheese, sliced into wedges
Fry the pancetta until crisp and then chop. Reserve pancetta grease. Sauté the sprouts in olive oil and pancetta grease until cooked through. Sprinkle chopped dates and pancetta on top and serve with two wedges of Gorgonzola.
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