Bianca Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow or damaged outer leaves, and halve them lengthwise. Pat dry with paper towels to remove moisture for better browning.

Place the halved Brussels sprouts in a large bowl. Toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Spread the Brussels sprouts cut-side down on a rimmed baking sheet in a single layer (do not overcrowd). Roast in the preheated oven 18–22 minutes, until edges are deeply browned and centers are tender when pierced with a fork. Shake the pan or stir once halfway through cooking to promote even browning.

While the sprouts roast, mince the shallot finely. In a medium skillet over medium heat, add the diced pancetta (no additional oil). Cook, stirring occasionally, until pancetta is crisp and golden and a good amount of fat has rendered, about 6–8 minutes.

Push the pancetta to one side of the pan and add the minced shallot to the rendered fat. Sauté the shallot 1–2 minutes until softened and translucent but not browned. If the pan is very dry, add 1 teaspoon olive oil.

Turn off the heat and stir in 1 teaspoon red wine vinegar and the zest and juice of half a lemon (about 1/2 medium lemon). This will deglaze and add brightness. Season with a pinch of salt and the remaining 1/2 teaspoon black pepper. Set aside.

When Brussels sprouts are roasted, transfer them hot to the skillet with the pancetta and shallot (or combine in the bowl used earlier). Toss gently to coat the sprouts in the pancetta fat and shallot-vinegar mixture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer the warm sprouts and pancetta mixture to a serving plate. Spoon the stracciatella over the top in the center or scatter small dollops across the dish so it melts slightly against the hot sprouts.

Sprinkle optional toasted pine nuts or chopped walnuts and chopped parsley over the top, and add a light dusting of red pepper flakes if using. Finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil if desired.

Serve immediately so the stracciatella is creamy and the roasted sprouts remain slightly crisp at the edges.