Recipe courtesy Moto, Nashville, TN
Published: December 8, 2016
In a small saucepan, bring the vinegar and sugar to a boil, then remove from heat. Set the gastrique aside.
In a small skillet over medium-high heat, add oil and cook the pancetta until brown and starting to crisp, about 3 minutes. Drain on paper towels and set aside.
When ready to serve, heat 3 inches of oil in a medium saucepan over medium-high heat, to 350˚F. Add the sprouts and cook for about 4 minutes (in batches if necessary), until golden brown and crisp on the edges, and drain on paper towels.
In a large mixing bowl, combine the gastrique, pancetta, apple, chili flakes, and a pinch of salt. Add the sprouts and toss to coat, then season with salt to taste and serve immediately. Serves 4.
Get creative and go for Ca’ Rugate’s 2015 San Michele (Soave Classico). It has perfect balance, crisp with citrus notes to complement the agrodolce.