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Brussels sprouts with pancetta

After you serve this recipe, you will have people begging you to make Brussels sprouts - begging! This is perfect for Christmas dinner, or a belated Thanksgiving dins, if you feel like having another one once you see this from Christmas recipes from Readers' Digest:

2 large cloves garlic, minced
2 tablespoons of olive oil
Dash of salt and freshly ground pepper to taste
5 oz. of pre cooked coursely chopped, thinly sliced pancetta, crispy
1 lb. of Brussels sprouts
1/2 small red onion, diced
1/2 cup chicken stock
1/4 cup of pecans, chopped (optional)

Cut sprouts in half or quarter them if they are big, trim leaves and core, then blanche them in boiling water until par-boiled, drain. Roast the garlic cloves with a little olive oil, then dice when cool. Make sure the thinly sliced pancetta is crispy and chopped in course pieces.
In heavy sauté pan heat olive oil, add the diced red onion and roasted diced garlic. Once the onion and garlic are softened, add the pecans and sprouts and saute until heated through and beginning to brown. Add the salt and pepper to taste and then the broth. Let the pan simmer until the broth reduces to just coat the sprouts. Add the pancetta. Serve and rest on your laurels.


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