SilverSage
Resident Crone
I found this in Fine Cooking Annual #1, and made them for Christmas. Everyone loved them. If you're looking for a different way to prepare brussels sprouts, give this a try.
2 oz pancetta, diced
2 tlbs olive oil
3/4 lb brussels sprouts, trimmed & halved through the core
1/3 c water (more if needed)
1/4 c balsamic vinegar
black pepper
2 tlbs butter
salt
Heat the olive oil, and cook the pancetta in it until golden. Remove panceta to a dish.
Add sprouts, cut side down and cook for 2-3 minutes until nicely browned. Work in batches if necessary (if working in batches, you may need to add a little more oil).
When all are brown, return them all to the pan. Add the water, and cover. Steam them for a couple minutes until just tender. Remove to a dish.
Boil away any remaining water. Add the vinegar and pepper. Reduce to a syrup, about 2 tablespoons. Off heat, swirl in the butter.
Return the sprouts and pancetta to the pan and toss everything to coat.
2 oz pancetta, diced
2 tlbs olive oil
3/4 lb brussels sprouts, trimmed & halved through the core
1/3 c water (more if needed)
1/4 c balsamic vinegar
black pepper
2 tlbs butter
salt
Heat the olive oil, and cook the pancetta in it until golden. Remove panceta to a dish.
Add sprouts, cut side down and cook for 2-3 minutes until nicely browned. Work in batches if necessary (if working in batches, you may need to add a little more oil).
When all are brown, return them all to the pan. Add the water, and cover. Steam them for a couple minutes until just tender. Remove to a dish.
Boil away any remaining water. Add the vinegar and pepper. Reduce to a syrup, about 2 tablespoons. Off heat, swirl in the butter.
Return the sprouts and pancetta to the pan and toss everything to coat.
