Balsamic Braised Brussels with Pancetta
From midgelet 14 years ago
- 40 minutes to make
- Serves 6
Adapted from Sunday Suppers at Lucques posted on the Smitten Kitchen. One can omit pancetta or replace it with another meat if desired
Ingredients
- 1 1/2 cups fresh bread crumbs shopping list
- 2 teaspoons thyme leaves shopping list
- 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling shopping list
- 4 tablespoons unsalted butter shopping list
- 2 pounds medium-sized Brussels sprouts, washed and trimmed shopping list
- salt and pepper shopping list
- 6 ounces pancetta in small dice (1 1/2 cups) shopping list
- 3 tablespoons minced shallots shopping list
- 1 tablespoon minced garlic shopping list
- 1/2 cup balsamic vinegar shopping list
- 1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Heat oven to 350 degrees.
- In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet.
- Toast, tossing frequently, until golden brown, 10 to 12 minutes.
- Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
- Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes.
- Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more.
- Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
- Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed.
- Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley.
- Transfer to a warm serving bowl and scatter bread crumbs on top.
The Rating
Reviewed by 5 people-
It seems that some people really don't like Brussel sprouts, but I love them. This recipe is a little different from the ones I have - it looks really good. Thanks so much for posting it. It'a a 5 from me.
tablescape
in loved it
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This sounds devine - thanks for the wonderful post!
valinkenmore
in Malott loved it
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I love sauted brussel sprouts and your recipe is a bit different than mine so I'm going to give it a try. Thanks for sharing!
saucylady
in North Canton loved it
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