"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Dorian's Brussel Sprouts with Pancetta Recipe

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

Contributor:  
Contributor:  
Dorian Arrich
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh Brussel Sprouts, trimmed
2 Tlb olive oil
3 oz. paper thin Pancetta, coarsely chopped
2 garlic cloves, minced
Salt and Pepper
3/4 cups low salt chicken broth

Directions:
Directions:
Partially cook Brussel Sprouts in a large pot of salted water for approximately. 4 minutes. Drain and rest on layered paper towel.

Meanwhile heat olive oil in a heavy, large skillet over med heat. Add the pancetta and saute till crisp, about 3 min. Add garlic and continue to saute till crisp and pale golden about 2 min.

Add Brussel Sprouts to the same skillet and continue to saute till they heated through and beginning to brown, about 5 mins. Add the salt and pepper and the broth. Simmer just until the broth reducing just enough coat the Brussel Sprouts about 3 min.

Serve Warm

Number Of Servings:
Number Of Servings:
Five
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Aunt Ruthy says, "This is Dorian's favorite Thanksgiving vegetable!" Thomas despised brussel sprouts until being forced to try this. It is amazing.

 

 

 

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