Thursday, 19 October 2017

Brussels Sprouts with Pancetta

I have a daughter-in-law who does not like vegetables.  That same daughter-in-law had 2 servings of this very delicious vegetable dish.

Enjoy!



Total:
30 min Prep:
10 min Cook:
20 min

Yield:
4 servings Level:

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

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.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe-1941791


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