
Serves 4
1 1/2 pounds Brussels sprouts
2 tablespoons vegetable oil
2 ounces pancetta or bacon, finely chopped
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Several strips shaved Parmigiano-Reggiano
Trim the Brussels Sprouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the Brussels sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups shredded sprouts.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned, 3 to 5 minutes. Add the sprouts and cook, stirring until tender about 5 minutes. Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Empty into a warmed serving bowl and top with the cheese.