Mango Ginger Roasted Brussels Sprouts

Pascale’s Mango Ginger Shrub, pancetta, top with shaved cheese. 

Ingredients:

½ Pound of Brussels Sprouts halved

¼ pound pancetta

¼ cup Shaved Parmeseano Reggiano

1 Tbsp Pascale’s Mango Ginger Shrub

Salt and pepper to taste

Directions

Clean half and blanch Brussels Sprouts in lightly salted water for 30 seconds to 1 min depending on size.  Put them directly into ice water to stop cooking.  Drain and place on paper towel to dry as much as possible. In a Saute Pan cook pancetta until crispy, remove from grease and reserve.  In a small amount of pancetta grease cook blanched Brussels Sprouts until brown and crispy,  move to bowl season with salt and pepper,  add in Pascale’s Mango Ginger Shrub, pancetta, top with shaved cheese. 

Chef Jesse Pita IG: chefjessepita

Born and raised as New Yorker, growing up in Long Island just outside of Queens.  After discovering my passion for the food and beverage industry working at local restaurants in High School, decide to attended the Culinary Institute of America, where I received my bachelor's degree.  At the age of 22  I moved to Maui, Hawaii where I worked in various award winning restaurants for approximately 13 years, until recently relocating with my wife to South Florida, becoming one of the opening Chef De Cuisine at The Ben Hotel in West Palm Beach.