Shop HALL
Explore our collection of fine, hand-crafted Cabernet Sauvignon, exclusive Artisan wines, and large format bottles. >SHOP NOW
News & Reviews: Notes & accolades from the world's top wine critics. >READ THE BUZZ ABOUT OUR WINES.
Join our Mailing List: From Winemaker Steve Leveque's latest tasting notes to exclusive wine offers: >JOIN NOW.


Join the Wine Club: Our innovative wine club delivers our rarest wines, exclusive access and VIP perks… >JOIN THE FAMILY.
1-866-667-HALL (4255)
 

 


  Sautéed Brussels Sprouts with Parmesan and Pancetta
Serves 6 
INGREDIENTS
2 lb brussels sprouts
8 cups water
Salt
2-3 tbsp. butter
1 tbsp. fresh thyme, chopped
2 tbsp. grated parmesan cheese
4 tbsp. shallots, chopped (about 2 large shallots)
1 tbsp. garlic, chopped
3-4 slices of Pancetta, chopped
Salt and pepper to taste
METHOD
Boil brussels sprouts in 8 cups salted water until tender, then place into ice water bath. Sauté pancetta and garlic in butter for several minutes over medium heat. Remove Brussels sprouts from ice water and cut (vertically) in half. Next, add Brussels sprouts and shallots to pancetta and garlic and cook over high heat until brown on sides, adding more butter if needed. Add chopped thyme, parmesan cheese, salt and pepper. Serves approximately 6.
Bookmark and Share