I can’t believe that I haven’t included this recipe in my blog yet. This is the time of year when you can find whole stalks of fresh Brussels sprouts at your grocer. We have been preparing sprouts this way for a number of years, and it is a personal favorite of my husband. It is a fairly classic way to serve Brussels sprouts. If you are using pancetta, ask your butcher to cut it into 1/4″ slices to aid in dicing for the recipe. Thick cut bacon also works well in this dish. Just watch your timing — the bacon will cook up faster than pancetta. This recipe will ensure that everyone falls in love with these beautiful “little cabbages”.
BRUSSELS SPROUTS LARDSONS (Serves 6)
- 2 tablespoons olive oil
- 6 oz. pancetta or bacon, diced 1/4″
- 1-1/2 lb. Brussels sprouts, trimmed and cut in half
- 3/4 t. kosher salt
- 3/4 t. ground pepper
- 3/4 c. golden raisins
- 1-3/4 c. chicken broth
- Heat the olive oil in a large saute pan (12″) and add the pancetta. Cook over medium heat, stirring often, until the fat is golden brown and crisp – approximately 5-10 minutes.
- Remove the pancetta to a plate lined with a paper towle.
- Add the Brussels sprouts, salt and pepper to the fat in the pan and saute over medium heat until lightly browned.
- Add the raisins and the chicken broth. Lower heat and cook uncovered, stirring occasionallyj until sprouts are tender.
- Return the pancetta to the pan, heat through, season to taste, and serve.
~ FoodNetwork.com/Recipes/Ina-Garten ~