-
1
Preheat oven to 425F, with racks in upper and lower thirds.
-
2
On a rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil; season with salt and pepper.
-
3
Bake on upper rack until tender, 18 to 20 minutes, tossing once.
-
4
On another rimmed baking sheet, arrange pancetta in a single layer.
-
5
Bake on lower rack until golden brown, 10 to 12 minutes.
-
6
Transfer to a paper-towel-lined plate to drain.
-
7
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper.
-
8
Add lettuce, pear, and brussels sprouts; toss to combine.
-
9
Divide among four plates and top with ricotta salata and pancetta.
-
10
Serve immediately.
-
11
Think of pancetta as the more aromatic, Italian version of bacon.
-
12
But unlike bacon, pancetta is usually rolled instead of flat, and crusted with spices like fennel seed and black pepper instead of being smoked.
-
13
Thinly sliced pancetta turns crisp when baked or sauteed.
-
14
It can also be chopped to give flavor to sauces and stews.
-
15
Pancetta is available at many supermarkets, either at the deli counter or in packaged slices in the refrigerator case.
-
16
Refrigerate, wrapped in plastic, up to 1 week, or freeze up to 2 months.
-
17
(Per Serving)
-
18
Calories: 301
-
19
Fat: 23g (6.2g Saturated Fat)
-
20
Protein: 11.5g
-
21
Carbohydrates: 15g
-
22
Fiber: 4.5g
