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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BRUSSEL SPROUTS LARDONS Recipe

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This recipe for BRUSSEL SPROUTS LARDONS is from Reiter-Evans Family 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 tablespoons olive oil
6 ounces Italian pancetta or bacon, ¼-inch diced
1½ pounds Brussels sprouts (2 containers), trimmed and cut in half
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
¾ cup golden raisins
1¾ cups Chicken Stock or canned broth
Salt and pepper to taste
Directions:
Directions:
Heat the olive oil in a large (12-inch) sauté 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 sauté 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, and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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