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Brussels Sprouts Lardons Recipe

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This recipe for Brussels Sprouts Lardons is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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