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.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes