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BHH Blog | a toronto food blog

This New York Times’ recipe for Penne with Brussels Sprouts, Chile and Pancetta is a nice break from the meaty and saucy pastas we usually make at home. The recipe was tweaked by replacing the pancetta with smoked Portuguese bacon, chili flakes instead of fresh chili, and we omitted the butter, but added asiago cheese.

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I will admit that it doesn’t look incredibly appetizing after everything has been mixed together, but if you can load each component unto your fork, it makes the perfect little bite.

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Recipe via New York Times & Reading My Tea Leaves.

For the vegetarians,  there’s a Brussels Sprouts with Shallots and Wild Mushroom recipe on Epicurious which might taste just as good – but can anything really be better than bacon?

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3 Comments

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  1. LaineApine #
    February 18, 2013

    I LOVE this one!
    I have always wanted to make a photo-journal of the recipes I cook and this might be the inspiration I needed! Thanks a bunch ;)
    Plus, it looks so yummy!

  2. February 19, 2013

    Amazing pictures! Glad I found your blog.

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  1. Mushroom Brussels Sprouts Alfredo « Brooklyn Locavore

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