HEART ATTACK BRUSSELS SPROUTS

Steps:

• Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
• When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
• While the sprouts are boiling start the sauce. Heat a sauté pan on Medium heat.
• When the sauté pan is ready, add the pancetta.
• Cook until the pancetta has rendered its fat.
• Add the lard (if necessary).
• When the lard is rendered, add the pine nuts.
• Stir this occasionally for about 10 minutes.
• Add the shallots and stir every once in a while for about five minutes.
• Add the garlic and stir more often for about a minute.
• Throw in the butter.
• Stir every once in a while until the butter is melted.
• Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
• Cover and simmer for about 35 minutes. Stir when you feel like it.
• Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese).
• The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark.