Brussels Sprouts with Pancetta
From mellian 16 years agoIngredients
- 1 pound fresh Brussels sprouts, trimmed shopping list
- 2 tablespoons olive oil shopping list
- 3 ounces paper-thin slices pancetta, coarsely chopped shopping list
- 2 garlic cloves, minced shopping list
- salt and freshly ground black pepper shopping list
- 3/4 cup low-salt chicken broth shopping list
How to make it
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
- Episode#: EI1B06
- Copyright © 2003 Television Food Network, G.P., All Rights Reserved
- Recipe courtesy Giada De Laurentiis
- Recipe Summary
- Difficulty: Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: 4 servings
- User Rating: 5 Stars
- Mel's notes: I used prosciutto that was pre-diced. It was marvelous! It was served on New Year's Day dinner, January 1, 2006 with the Oven roasted garlic potatoes and roast beast.
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