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Brussel Sprouts with Pancetta Recipe

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This recipe for Brussel Sprouts with Pancetta, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karrie Brinkley
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh Brussel sprouts, trimmed
2 T. olive oil
3 oz. paper-thin slices of pancetta, coarsely chopped
2 garlic cloves, minced
Salt and pepper
3/4 cups chicken broth

Directions:
Directions:
Partially cook the Brussel sprouts in a large pot of boiling water or steam, about 4 minutes, drain.
Meanwhile, heat oil in a large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golder, about 2 minutes. Add the Brussel 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 reduce enough just to coat the Brussel sprouts, about 3 minutes. Serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Recipe courtesy Giada De Laurentiis

 

 

 

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