Brussels Sprouts With Pancetta
From chrisgil10 13 years ago
- 45 minutes to make
- Serves 4
The presence of young brussels sprouts in the market announces that fall has arrived. If you don’t like sprouts, you have probably eaten only overcooked specimens with their unappealing strong taste and aroma. Read more You’ll be surprised when you prepare this dish, a knockout combination of sprouts, pancetta, nutmeg, and thyme. Separating the individual leaves of the sprouts hastens the cooking time. The color brightens and the fresh flavor is retained: Brussels sprouts and other members of the cabbage family have a natural affinity for pork, especially cured pork such as pancetta, an Italian unsmoked bacon. It comes in a long, fat roll and is usually sold in thin slices. You unroll the slices and cut them into small pieces to flavor meat and vegetables. Serve this Super-Savvy Carb with Grilled Pork Chops with Merlot-Shallot Sauce, Beef Tenderloin with Red Wine and Shallot Sauce, or Dr. Phillip’s Roast Chicken with Tarragon Sauce . See less
Ingredients
- ¾ pound Brussels sprouts shopping list
- 2 slices pancetta or nitrite-free bacon, cut crosswise into ¼-inch pieces shopping list
- I small yellow onion, finely chopped shopping list
- 1 tablespoon finely chopped fresh thyme shopping list
- kosher salt shopping list
- Freshly ground pepper shopping list
- ⅛ teaspoon freshly utmeg shopping list
How to make it
- 1. Bring a saucepan of salted water to a boil and prepare a large bowl of ice water. Halve and core the brussels sprouts. Add the sprouts to the boiling water and cook until the color brightens and the sprouts are just beginning to soften, about 3 minutes. Drain the sprouts and plunge into the ice water to stop the cooking. Drain well. Separate as many of the large, outer leaves from each sprout as will come off easily.
- Leave the smaller, inner leaves attached to each other.
- 2. In a large skillet over medium heat, cook the pancetta until soft but not yet crisp, about 2 minutes. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the thyme, brussels sprouts and leaves, and salt and pepper to taste.
- Stir and toss until heated through, about 1 minute. Add the nutmeg and toss well. Remove to a warmed serving dish and serve.
People Who Like This Dish 2
- marpar Copenhagen, DK
- notyourmomma South St. Petersburg, FL
- chrisgil10 Nowhere, Us
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