The Rev. Michael Alello
Italian Brussels Sprouts
Serves 4 to 6. Recipe is by the Rev. Michael Alello.
4 to 6 ozs. diced pancetta
1 cup Creole seasonings (onion, celery, bell pepper)
1 lb. fresh Brussels sprouts
¼ cup fresh rosemary
¼ cup fresh oregano
1⁄3 cup Romano cheese
1 tsp. lemon juice
1. Brown pancetta and drain excess grease. Set aside.
2. Sauté Creole seasonings until lightly wilted. Add Brussels sprouts and cook until sprouts are tender. Add browned pancetta, rosemary, oregano, Romano cheese and lemon juice. Mix well and serve.