Apache Tacos

Apache Tacos

Makes 8 Tacos

This meal was inspired by an Apache woman from the White River tribe in Arizona.  While on a mission trip  on the White River reservation with a youth group, a local group of Apache women made taco’s for us using a fried flat bread instead of taco shells. The result was amazing. I just use pizza dough for the flat bread and I added my own Italian infusion of flavors that crosses the border.

Italian Salsa *

2 TBS Fresh Parsley (finely chopped)

1 TBS Fresh Basil (finely chopped)

1 tsp Fresh or ½ tsp Dried Oregano

6 Roma Tomatoes (seeded and diced)

1 TBS Onion (diced)

2 TBS Extra Virgin Olive Oil (good quality)

1 ½ tsp White Vinegar

½ tsp Kosher or ¼ tsp table salt

5 grinds Black Pepper

Italian Grilling Spice Rub *

1 TBS Kosher Salt

1 TBS Brown Sugar

20 grinds of Black Pepper

2 tsp Garlic Powder

1 tsp dried Oregano

Additional Ingredients

1 ½ lb Flank Steak

2 Small Pizza Doughs (buy at your local pizza parlor) *

2 TBS Olive Oil

2 Large Yellow Onions (sliced)

1 C Canola Oil (for frying)

Optional Toppings

Sour Cream

Shredded 4 Cheese Mexican Blend

Guacamole

To make the Italian Salsa, finely chop the fresh herbs. Seed and dice the tomatoes.  Mix with all remaining Italian Salsa ingredients (see photo) and refrigerate for 1-2 hours before using.

Mix the Italian Grilling Spice Rub spices together and coat the flank steak with them.  Coat the steak with cooking spray.  Heat one side of your grill to medium hot and place the steak on this side of the grill for 2 minutes and turn for two more minutes.  Move the steak to the cold side of the grill and cook until it reaches an internal temperature of 140°F to 150°F.  Remove from the grill and let it stand for five minutes covered in aluminum foil.

While the steak is grilling, slice the onions and place in a large skillet that has been preheated to medium low with 2 TBS olive oil and cook slowly until they caramelize and turn a golden brown color.  Stir frequently or they will burn. Cut the steak into 1 inch cubes and add it to the caramelized onions.  Turn the heat down to the lowest setting and cover the pan.

Cut a small ball of pizza dough that you bought at your favorite local pizzeria into 4 pieces.  With the heel of your hand shape each piece of dough into a 10 inch round on a floured board.  Repeat with the remaining pizza dough.

Heat 1 cup of canola oil in an electric frying pan set to 350°F  and fry each pizza dough until it just starts to turn the lightest shade of brown (see photo). Drain on paper towels.

Fold the fried pizza dough in half and fill with the meat and onion mixture, Italian salsa, shredded cheese, guacamole, and sour cream. 

PRONTO SUBSTITUTE

Pizza Dough – Pizza has always been considered fast food in the US and I must admit that I’ve had my fair share of home delivery.  What most people don’t realize is that most local pizza parlors will sell you just the pizza dough.  You can use this to make your own pizza at home or you can be creative and make calzones or stromboli.  In this recipe I fried a ¼ of a small pizza dough to make each taco shell, however if you break off and fry smaller pieces of dough and fry them you can make the perennial state fair favorite elephant ears or fried dough.  Just sprinkle the fried dough with powdered sugar or cinnamon and sugar for a treat that everyone will enjoy.

Italian Salsa – Use Bruschetta Topping, Olive Artichoke Salsa, or your favorite salsa.

Italian Grilling Spice Rub – Substitute one package of taco seasoning mix mixed with 2 tablespoons of brown sugar.

To print a copy of this recipe go to Apache tacos

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Grilled Corn on the Cob with Garlic Butter and Parmesan Cheese

When I was a kid I remember visiting friends of my parents that had a small farm. When we were getting ready to sit down to dinner they went into the field to pick the corn. They immediately put the corn into boiling water. No butter was necessary for this corn. This recipe for grilled corn is the first time since then that I’ve been excited about corn-on-the-cob. These spicy, buttery, salty ears of corn-on-the-cob will kick up your next barbecue and change your expectation on what corn-on-the-cob should taste like.

Ingredients

8 Ears Corn

Garlic Butter (recipe follows)

1/2 C grated Parmesan Cheese

Garlic Butter Ingredients

2 sticks Unsalted Butter (softened)

8 Cloves Garlic (minced)

1/4 tsp Red Pepper Flakes (optional)

1 TBS Fresh Basil (chopped) *

¼ tsp Table Salt

5 grinds Freshly Ground Black Pepper

Directions

Pull back the husks but keep them attached at the base of the cob. Remove the silks and replace the husks on the corn. Soak in a large bowl of cold water for 30 minutes. It’s important that you soak the corn in water to hydrate the husks which allows them to steam the corn. If you think the corn is not sweet you can add ½ cup of sugar to the water.

Preheat grill to medium.

To make the garlic butter place the unsalted butter, minced garlic (use a garlic press), red pepper flakes, chopped basil, salt and pepper in a food processor and process until smooth. Keep at room temperature until ready to use.

Note: This can be prepared up to two weeks in advance if kept refrigerated. Bring to room temperature before spreading on corn.

Remove the corn from the water and pull back the husks. Place 1 tablespoon of the garlic butter on each ear of corn and, using your hand, rub it into the kernels of the entire cob. Replace the husks on the corn. Place the corn on the grill, close the cover, and cook for 15 minutes.

Warning: As the butter melts it will cause flare-ups. Keep a spray bottle with water on hand to douse the flames.

Remove the corn from the grill and remove the husks. Brush additional garlic butter on the ears then sprinkle with the parmesan cheese.

* Pronto Substitute

Fresh Basil – You can substitute 1 teaspoon dried basil.

To print a copy of this recipe go to Grilled Corn-on-the-Cob

Pulled Pork Minestrone

Makes 8 dinner sized servings or 16 first course servings

I went to a graduation party this weekend and the invitation stated that it was a pig picking. Well I just assumed that they would just go to one of the numerous restaurants in the area that make pulled pork and buy it. What to my wondrous eyes did I see when I arrived at the party but a huge smoker with a half of a pig being barbecued. There is no better way to eat pulled pork than straight off of the grill. When I saw all of this meat I wondered what can you do with it besides pulled pork sandwiches. This excess of left over pulled pork inspired this southern style minestrone. It’s a savory cross between a classic Italian minestrone, and the southern classic barbecued pulled pork. 



Pulled Pork Minestrone

Ingredients

2 Small Leeks (sliced)

2 Medium Carrots (diced small)

1 Lg Yellow Onion (diced small)

1 Rib Celery (diced small)

1 Baking Potato (diced medium)

1 Zucchini (diced medium)

3 C Spinach (stemmed & cut into thin strips)

28 oz Can Whole Tomatoes packed in juice

8 C Water

2 tsp Kosher Salt (or 1 tsp Table Salt)

2 TBS Grated Parmesan

1 15 oz Can Cannellini Beans *

1 lb Barbecued Pulled Pork *

2 TBS Basil Pesto *

Ground Black Pepper

Preparation

Thinly slice the white and light green parts of the leeks crosswise (about 3/4 cup), discarding the dark green leaves. Washed them thoroughly after slicing to remove the sand. Cut, dice and rinse the vegetables and place them into a large soup pot with the leeks. Drain and chop the tomatoes and add them with the drained liquid, water, salt, and parmesan to the pot. Bring the pot to a boil and reduce the heat to medium-low and simmer uncovered for about 1 hour or until the vegetables are tender.

Pulled pork being prepared on a smoker

Add the cannellini beans and shredded pork, return to a simmer and cook for an additional 5 minutes. Add the pesto, black pepper and taste to see if it needs any additional salt.

Serve immediately in large bowls with an optional loaf of Italian bread and a bottle of Chianti.

* Pronto Substitutes

Cannellini Beans – if you can’t find cannellini beans you can substitute navy beans.

Pesto – You can make your own or buy premade pesto.

Pulled Pork – can be found in the prepared meat section of many supermarkets.  If you can’t find prepared shredded pork you can barbecue your own (see below) or you can substitute 1 lb of boneless pork chops, diced very small and added with the vegetables at the beginning.

Carolina Style Pulled Pork - Barbecue in North Carolina means smoked pork that is cooked in an indirect method.  You can closely match this dish using your oven.  Start by mixing the rub:

- 4 tsp Paprika

- 2 tsp packed Light Brown Sugar

- ½ tsp Celery Salt

- ½ tsp Garlic salt

- ½ tsp Dry Mustard

- ½ tsp ground Black Pepper

- ½ tsp Onion Powder

- ¼ tsp Table Salt

Spread the rub over 5-6 lb Boston Butt.  Place in a preheated 225°F oven for 10 hours or until it reaches an internal temperature of 195°F. It should be fall-off- the-bone tender.  Shred it using two forks and add it to the soup or add your favorite barbecue sauce and put it on a hamburger bun.

To print a copy of this recipe go to Pulled Pork Minestrone

Twice Cooked Meatball Dumplings

Makes 30 Dumplings

The next time you want to impress your guests with an over the top appetizer or first course you want to serve twice cooked meatball dumplings – savory meatballs surrounded by a golden flaky biscuit dipped in a rich marinara. The inspiration for this dish came about when I realized that I had two cans of Pillsbury^® Grands Biscuits in the refrigerator that were getting ready to expire at the same time I had a desire for meatballs. I combined the two elements into a unique new appetizer that will satisfy children of all ages. I served the dumplings with marinara sauce but you can substitute any dipping sauce that you heart desires such as honey mustard or barbecue sauce. You can prepare them ahead of time and keep them in the refrigerator. Just bake and serve immediately after they come out of the oven. Don’t forget the napkins!

Meatball Ingredients *

4 Slices of White Bread (chopped)

½ tsp Garlic Powder

½ tsp Salt

1 tsp Dried Parsley

¼ tsp Ground Black Pepper

2 TBS Grated Italian Cheese

2 Lg Eggs

2 TBS Water

1 lb Ground Meatloaf Mix or Ground Round *

Other Ingredients

3 pkgs. Pillsbury^® Grands Jr. Golden Layer Biscuits

2 C Marinara Tomato Sauce

Shredded Mozzarella

All Purpose Flour for dusting

Preheat your oven to 375°F.

In the bowl of your food processor place the bread (ripped into smaller pieces), garlic, salt, parsley, black pepper, and Italian cheese. Process until it forms bread crumbs. Add the eggs and water. Pulse just until it comes together. Place the bread mixture into a large bowl with the ground meat and mix until the meat and bread are fairly well mixed. Avoid over mixing, you will still see small clumps of bread. If you over mix the meatballs they will be tough.

Using a 1 tablespoon measure or a 1 tablespoon scoop measure out the meatballs. Roll the meatballs between your hands and place them on a cookie sheet. Place the cookie sheet with the meatballs into their preheated oven for 15 minutes or until the meatballs reach an internal temperature of 140°F.

While the meatballs are cooking, remove the biscuits from their package and dust a cutting board with flour. Press each biscuit dough round flat with your hand then roll it out to a four inch circle with a rolling pin or dowel. Keep the board and the rolling pin dusted with flour or the biscuit dough will stick to the board.

Let the meatballs cool for 10 minutes after you take them out of the oven.

Lay a rolled-out biscuit dough round on a flat surface. Brush water over the edge of the biscuit dough. You can make 1 of three variations at this point or some of each.

1 – Just place a meatball in the center of the dough

2 – Place a teaspoon of marinara sauce in the center of the dough then place the meat ball in the center.

3 – Place a teaspoon of mozzarella cheese in the center of the dough then place the meat ball in the center.

Raise the temperature of the oven to 400°F.

Fold two sides of the dough over the top of the meatball and crimp together about 2 inches of dough leaving the ends open (see photo). Fold up the remaining ends and crimp the remaining edges.

Place the filled dumplings on a cookie sheet and bake them for 8-10 minutes or until they are a golden brown. Check them after 8 minutes to make sure that they are not burning on the bottom.

Serve hot with extra marinara sauce.

* Pronto Substitutes

White Bread – Use a good quality white bread such as Arnold Country White.

Ground Meatloaf Mix – Many grocery stores now sell a ground meat mixture that contains beef, pork and veal. This really enhances the taste of the meatballs but you can easily substitute ground round (93%).

Meatballs – If you don’t want to make the meatballs you can buy frozen mini meatballs and cook them according to the package directions.

Fresh Bread vs. Breadcrumbs – Most meatball recipes you will find use breadcrumbs because it makes it easier. I use fresh bread mixed with water and egg to make a panada. This will make the meatball more tender and the risk of over mixing is minimized making a tender meatball.

To print a copy of this recipe go to Twice Baked Meatball Dumplings

Eggs Dominick

I’ve reinvented the brunch classic Eggs Benedict with Italian bacon, fried spinach and Italian salsa. It will leave your mouth smiling. Pancetta is a featured ingredient in this recipe. It's Italian bacon that is salt cured (American bacon is smoked) and seasoned with nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Pancetta is often used in pasta dishes like carbonara and can be substituted for most recipes calling for American bacon.  You will enjoy it's savory flavor in anything you prepare with it. You can find it in the deli department of many mega marts.

Eggs Dominick

Italian Salsa Ingredients

2 Roma Tomatoes (diced)

5 Fresh Basil Leaves (chiffonade)

1 tsp Chopped Fresh Italian Parsley

1 tsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

¼ tsp Table Salt

Ingredients

6 slices Thick Cut Pancetta (~1/4 lb) *

18 spinach leaves (optional)

3 English Muffins

6 Large Pasteurized Eggs *

Put up the water for your egg poacher. I purchased an insert to one of my pots that holds 6 poachers and makes it simple to poach eggs. You can also purchase silicone poachers. If you don’t like poached eggs you can substitute fried eggs for the poached eggs.

Prepare the Italian salsa.

1.    Dice the roma tomatoes

2.    Chiffonade the basil (roll the leaves together and cut them so that you form thin slivers of basil)

3.    Chop the parsley

4.    Mix the diced tomatoes, basil, parsley, salt, vinegar, and olive oil together in a bowl

Heat up a large frying pan over medium high heat and cook the pancetta until crisp – drain on paper towels. Using the grease left in the pan from the pancetta, fry the spinach leaves until they start to crisp up. Drain on paper towels.

Split and lightly toast the English muffins.

Cook the eggs.



Pancetta



While the eggs are cooking, place 2 English muffin halves on a plate and top each with a slice of the fried pancetta and 3 fried spinach leaves. Place a poached egg on top of the fried spinach leaves. Top the eggs with the Italian Salsa.

* PRONTO SUBSTITUTES

Pancetta – You can substitute Canadian bacon directly for the pancetta or you can remove the casings from ½ lb of Italian Sausage and fry it until it’s cooked.

Eggs – I use pasteurized eggs because I like my yolks to be runny. If you cook your eggs fully you can substitute regular eggs

To print this recipe go to Eggs Dominick

Fontina and Sausage Melt

Whenever my kids came home from college they would eat standing next to a counter in the kitchen and I would tell them to sit and enjoy what they were eating. Well, over the years we have started to adopt some of their eating habit without even realizing we were doing it. When we have company over we always seem to gather around the island in my kitchen eating appetizers and drinking wine. As a result of this I now try to come up with appetizers that enhance this mode of eating.

Now this dish takes a while to prepare but it is worth it. It can be prepared ahead of time and kept covered in the refrigerator overnight – just bake and serve when you company gets there. My melt is a combination of sweet carmelized onions, savory sauteed leeks, spicy hot Italian sausage and creamy melted cheese on top of grilled Italian bread – a melded cocophany of flavors.

Ingredients

3 links of Hot Turkey Italian Sausage *

2 TBS Olive Oil

3 Large Yellow Onions

2 tsp Kosher Salt (or 1 tsp Table Salt)

2 Leeks (sliced)

2 cloves Garlic (minced)

1/3 C Dry White Wine

8 oz Fontina Cheese (grated)

Cooking Spray

Bruschetta Ingredients

1 French baguette

1/8 C Olive Oil

Remove the casings from the turkey sausage and break it into clumps. Place the sausage into a large frying pan and cook over medium high heat. Keep breaking the sausage into smaller pieces as it cooks. Cook until the sausage is cooked and you see no more pink. Remove the sausage to a bowl using a slotted spoon. Leave the juices in the pan.

Cut the onions in half and then cut them into ¼ to ½ inch slices. Add 1 tablespoon of olive oil to the juices remaining in the pan and heat over medium heat. Add the onions and 1 teaspoon of kosher salt. Once the onions have started to simmer lower the heat to medium low and continue cooking until they turn a golden brown color. This will take 20-30 minutes. Stir continuously. If you walk away from the onions they will burn. This will caramelize the sugars in the onions and make them sweet. Remove them from the pan and place them in a bowl.

Remove the green leaves and bottom of the leeks and cut them lengthwise in half. Cut the leeks into ½ inch slices. Break apart the layers of the leeks and place them into a bowl with cold water. Leeks will frequently have dirt between the layers and it’s important to wash them before cooking. Drain thoroughly. Heat the remaining tablespoon of olive oil in the pan and add the leeks with 1 teaspoon of kosher salt. When the leeks have wilted and are soft add the 2 cloves of minced garlic and cook for an additional 30 seconds. Add the white wine and cook until the wine has evaporated and you have scrapped up the brown bits on the bottom of the frying pan. Transfer to a bowl.

Shred the Fontina cheese using the large holes on a box grater.

Heat you oven to 425°F and your grill to high.

Slice the baguette on a diagonal into ¼ inch slices. Brush olive oil on one side of each slice.

Building the Melt:

1.  Spray an 8X8 baking dish with cooking spray.

2.  Layer the caramelized onions on the bottom of the baking dish in an even layer.

3.  Layer the sautéed leeks over the onions

4.  Layer the sausage over the leeks

5.  Cover the top with an even layer of the shredded Fontina cheese.

Bake in the oven for 15-20 minutes or until the cheese is melted and bubbly. Note: if you prepare the melt the night before and they are cold it can take up to 30 minutes to bake.

While the melt is baking, place the side of the baguette slices that have been brushed with olive oil on a hot grill using long tongs. Cook until grill marks appear. Do not grill the unoiled side of the bread. Remove to a platter to serve. Note: this can be done up to 1 hour before serving if desired.

Let your guests spoon the melt onto the baguette slices themselves.

* Pronto Substitutes

Fontina Cheese – You can substitute shredded mozzarella for the fontina but it will have a milder flavor.  

Turkey Italian Sausage – I use turkey Italian sausage in many dishes to reduce the fat which can overwhelm some dishes and is healthier for you. You can substitute regular Italian sausage for the turkey sausage but make sure that you drain the grease before you sauté the leeks.

To print a copy of this recipe go to Fontina & Sausage Melt

Taking the Stress Out of Parties

Getting over feeding each other the cake before the wedding

This past weekend my wife and I hosted my daughter’s wedding shower. It was the first time we were meeting my future son-in-laws family and we had member of my wife’s family flying in as well. Talk about a stressful weekend. The one thing I didn’t want to stress about was the food. Italian food is ideally suited to make-ahead dishes and it does not have to be baked ziti.

I started to cook about three weeks before the shower. I baked the cake layers for the carrot cake. It’s much easier to ice a frozen cake layer than one fresh baked. I wrapped the baked cake layers in plastic and stuck them in the freezer.

The following weekend I had a marathon cooking weekend. I grilled the eggplant on my panini maker and made grilled eggplant lasagna where I substituted the eggplant for the lasagna noodles. I also made chicken parmigiana using chicken tenderloins to give me smaller portion sizes. I froze both of these dishes.

The weekend before the shower I frosted and decorated the frozen carrot cake layers and put it back in the freezer. Once it was frozen I wrapped it in plastic wrap. This technique is used by many bakeries and by your local grocery store.

Two days before the shower I placed the frozen lasagna and chicken parmigiana in the refrigerator to defrost.

The day before the shower I started my last batch of cooking. I made the grilled marinated vegetables and the unbaked fontina sausage melt (recipe in a separate blog) and placed them in the refrigerator.

The first thing I did on the day of the shower was to take the cake out of the freezer to defrost at room temperature.  20 minutes before I expected the first guest to arrive I popped the fontina sausage melt in the toaster oven and grilled the baguette slices. Once the guests started to arrive I baked the eggplant lasagna and chicken parmigiana in the oven. The only real “cooking” I did was grilling the baguette slices for the melt.

My advice on reducing stress at parties:

1.       Make lists detailing what need to be done and on what day.

2.       Always make something that a vegetarian can eat

3.       Prepare as many entrees and desserts ahead of time as possible

4.       Prepare an appetizer so that people can arrive late and not throw off your timing

5.       Never plan on starting your main course for at least 1 hour after you tell people to arrive

6.       If it’s a major event, like a bridal shower, ask a friend to take pictures so you will not be stressed worrying about doing it yourself

7.       Plan on an icebreaker or game to get everyone relaxed. (we played bocce - Italian lawn bowling)

8.       Tell your spouse ahead of time what you want them to do at the party

9.       Focus on having fun instead of on how the food tastes
10.  Keep it simple. A few good dishes is better than many mediocre dishes.

By the way, my daughters shower was a great success. Everyone had fun and ate almost everything I cooked. So much for eating leftovers all week. The best part was spending time with my son-in-law and meeting some of his family.

Restaurant Review: PieBird Raleigh NC

Restaurant Review: PieBird $$ ★★★★☆

Location: 618 N Person Street, Raleigh NC 27604

PieBird, located in the historic Oakwood district of Raleigh near C rispy Cream Donuts, brought me back to my childhood as soon as I entered the restaurant. Walking into PieBird reminded me of the taste and smell of my mother’s homemade chicken pot pie.  With its rustic ambiance and attentive staff they raise comfort food to a whole new level. 

They have a good selection of savory pies such as classic chicken pot pie, madras curried chicken pot pie, and shepherds’ pie. The crust on the chicken pot pie was thin and flaky complimenting the rich creamy interior full of chicken and vegetables. Unlike many restaurants, the shepherds’’ pie had a perfectly proportioned thin layer of parmesan mashed potatoes and a generous layer of savory ground lamb, roasted carrots and fresh herbs. The curried chicken pot pie was spicy with generous portions of chicken, sweet potatoes, peas, carrots, onions in a sweet curried sauce served with mango chutney and cucumber raita sauce on the side.

The sides were just as good as the entrees. The side of the day was a large dish of crisp green beans in a light vinaigrette with fresh herbs and cherry tomatoes. The bowtie pasta salad had big chunks of feta cheese, crisp red peppers, and artichoke quarters surrounded by a homemade creamy dressing.

After a great meal we had to have some dessert. If you like good strong coffee, they serve small pots of PieBird’s Nest Blend coffee made in a French press that makes you feel like you are in a Parisian café. The pies however are pure American and each one was better than the other. We kept tasting each other’s pies to make sure we tasted as many as possible. I had the Coconut cream pie that was light and creamy with a flaky crust topped with toasted slivered almonds. If you are a fan of peanut butter, try the peanut butter pie – it tasted like a Butterfinger chiffon with a chocolate graham crust.

This is definitely a restaurant that I will go back to when I want some comfort food.

Brussels Sprouts with Pancetta

6-8 servings

This is not the punishment vegetable of your youth.  This remake has a wonderful mild flavor with overtones of pancetta and garlic.

1lb Fresh Brussels Sprouts

¼ lb Pancetta * (diced)

1 Small Onion (diced)

2 tsp Olive Oil (omit if using bacon)

2 Cloves Garlic (minced)

2 tsp Chopped Fresh Parsley *

Salt & Pepper

Steam the Brussels Sprouts

Wash the brussels sprouts in water with a little lemon.  Trim the bottom of the brussels sprouts and peel off the out layer of leaves. Cut the sprouts in half through the tail and place them in a steamer.  Steam until they can be easily pierced with a fork.  Remove and drain.

Note: if you do not have a steamer you can place the brussels sprouts in a covered glass dish with 2 tablespoons of water and cook them in the microwave until they are fork tender.

Prepare the Brussels Sprouts

While the brussels sprouts are steaming, prepare the onions and pancetta.  Dice the onions in large pieces and the pancetta in very small strips.  Heat 2 tsp of olive oil over medium heat in a large skillet and add the onions and pancetta.  Cook until the onions start to become translucent.  Add the cooked and drained brussels sprouts and the minced garlic and stir for 3-4 minutes until the brussels sprouts start to brown.  Add the chopped parsley and serve immediately. Note: if you use dried parsley add it with the brussels sprouts.

* Pronto Substitutes

Pancetta – Pancetta is Italian bacon and is available in the deli department of most Harris teeters.  You can substitute 4 slices of premium bacon for the pancetta.

Fresh Parsley – If you do not have fresh parsley use ½ tsp dried parsley in its place but add it earlier so that it has time to hydrate.

Frozen Brussels Sprout - You can substitute frozen Brussels Sprout for fresh.

To print a copy of this recipe go to Brussels Sprouts with Pancetta