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Friday, November 19

Caramelized Brussels sprouts with pancetta

Brussels sprouts
3 pounds
Olive oil, extra virgin
6 tablespoons
Shallots, thinly sliced
6 (1 ½ cups)
Pancetta, thinly sliced,
cut into ¼-inch dice
2 ounces
Sea salt

Tomatoes, sun-dried, oil-packed,
drained & chopped
¼ cup
  1. In a large pot of boiling salted water, cook Brussels sprouts until crisp-tender, about 5 minutes; drain and pat dry; cut the sprouts in half lengthwise.
  2. In a large, deep skillet, heat 2 tablespoons of oil.
  3. Add shallots, and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
  4. Add remaining ¼ cup oil.
  5. Add sprouts, cut side facing down, and pancetta.
  6. Season with salt, and cook over high heat, stirring occasionally, until the sprouts are browned and tender, about 10 minutes.
  7. Add the sun-dried tomatoes and shallots, and cook, stirring, until warm, 5 minutes.
  8. Season with salt, transfer to a bowl; serve immediately.
Recipe from Food & Wine, December 2010.

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