Roasted Brussels Sprouts with Pancetta

Ingredients

• 3 tablespoons olive oil
• 1/2 pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 lemon, juiced

Directions

Preheat oven to 425 degrees F.

Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

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Pancetta

Squid with Bacon and Garlic Oil

Ingredients

• 8 ounces slab bacon, cut into lardons
• 6 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 2 pounds fresh squid, cleaned and sliced into rings
• Salt and freshly ground pepper
• 3 tablespoons chopped fresh parsley leaves
• 1 tablespoon freshly chopped thyme leaves

Directions

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.

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Squid

Bacon

Grilled Flatbread with Asparagus Pesto and Fontina

Ingredients

• 1 pound grilled asparagus
• 1/2 cup packed fresh basil leaves, plus chopped for garnish
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• 3/4 cup, plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup, plus 4 tablespoons grated Pecorino Romano
• 1 pound fontina cheese, thinly sliced
• 1 large prepared pizza shell (recommended: Boboli)

Directions

Heat grill to high

Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.

Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.

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Flatbread