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BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Adapted from Suzanne Goin of Lucques and A.O.C, Los Angeles | |
| Time, 30 minutes | |
| 1 1/2 cups | fresh bread crumbs |
| 2 teaspoons | thyme leaves |
| 6 tablespoons | extra virgin olive oil |
| 4 tablespoons | unsalted butter |
| 2 pounds | baby brussels sprouts, washed and trimmed (cut larger ones in two) |
| Salt and pepper | |
| 6 ounces | pancetta in small dice, (1 1/2 cups) |
| 3 tablespoons | minced shallots |
| 1 tablespoon | minced garlic |
| 1/2 cup | balsamic vinegar |
| 1/2 cup | veal stock or rich chicken broth, more if needed |
| 2 tablespoons | chopped parsley. |
1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Yield: 6 to 8 servings.
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