Brussels Sprouts With Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was a new addition to our holiday fare last year. It's a keeper! Ingredients:
1 pound fresh brussels sprouts, trimmed |
2 tablespoons olive oil |
3 ounces paper-thin slices pancetta, coarsely chopped |
2 garlic cloves, minced |
salt and freshly ground black pepper |
3/4 cup low-salt chicken broth |
Directions:
1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
2. 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.
3. Episode#: EI1B06
4. Copyright © 2003 Television Food Network, G.P., All Rights Reserved
5. Recipe courtesy Giada De Laurentiis
6. Recipe Summary
7. Difficulty: Easy
8. Prep Time: 10 minutes
9. Cook Time: 20 minutes
10. Yield: 4 servings
11. User Rating: 5 Stars
12. 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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