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BRUSSEL SPROUTS WITH PANCETTA Recipe

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This recipe for BRUSSEL SPROUTS WITH PANCETTA is from jessica's Cookbook, 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 (1/4 inch) slices
pancetta (from deli),
diced
1 pound fresh Brussels
sprouts, cleaned and root
trimmed
2 garlic cloves, minced
1/4 cup white cooking
wine
1/4 cup low-sodium
chicken broth
Pinch of salt and pepper
Directions:
Directions:
1. Heat oven to 350 degrees.
2. Dice pancetta into 1/4 inch cubes.
3. Heat an ovenproof sauté pan over medium heat,
add pancetta and cook until crispy and fat is
rendered. Remove pancetta from fat onto paper
towels to drain and cool. Reserve one tablespoon
of pancetta drippings in pan.
4. Wash and trim Brussels sprouts, removing bruised
outer leaves and trimming stem on bottom. Cut
Brussels in half.
5. Heat sauté pan with pancetta drippings. Add
Brussels sprouts and minced garlic, cook until
beginning to brown, approximately 5 minutes.
6. Add wine, and deglaze pan by scraping up the bits
in the bottom of pan. Reduce wine by half, add
broth and place pan in oven for approximately
20-25 minutes or until Brussels sprouts are tender.
7. Remove pan from oven, toss with diced pancetta.
Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4

 

 

 

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