"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brussels Sprouts Lardons Recipe

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This recipe for Brussels Sprouts Lardons, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Gansler
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
6 oz Italian pancetta or bacon, 1/4 inch dice
1 1/2 lb Brussels sprouts, trimmed and cut in 1/2
3/4 t kosher salt
3/4 t freshly ground black pepper
3/4 c golden raisins
1 3/4 c chicken stock

Directions:
Directions:
Heat olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through. Season to taste. Serve

Number Of Servings:
Number Of Servings:
6

 

 

 

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