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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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