Sunday, April 5, 2009

Butternut Squash and Brussels Sprouts Salad with Canelli Beans and Pancetta

• 1 medium butternut squash, 1 lb,  peeled and cubed

• 1 lb. brussels sprouts, halved

• 3 heads of frisse lettuce

• 3 large shallots, chopped

• 1/2 cup balsamic vinegar

• 1 tablespoon brown sugar

• 1 package pancetta, chopped

• 1 can canneli beans, drained

• parmesan shavings

• olive oil

• salt, to taste


     Steam the butternut squash cubes. Cool to room temperature then  lightly coat with olive oil and refridgerate. 


     Pan fry brussels sprout halves in olive oil over high heat until browned and  slightly softened with some crunch. Cool and refridgerate.


     Brown shallots in oilve oil over high heat. Once brown, add 1/2 cup balsamic and brown sugar. Reduce slightly to form a sauce. Remove from heat and toss with brussels sprouts. Refridgerate.


     Pan fry the pancetta until browned. 


     To plate:  Combine the chilled squash and brussels sprouts in a large  bowl and toss with more olive oil and salt to taste. Cut the base off of the frisee and place three to five leaves on a plate. Add a small handful of beans then place a serving of the squash/sprouts mix ontop of the leuttce. Sprinkle with pancetta and parmesan. Serve.

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