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Brussel Sprouts Lardons
#15217
11/03/2011 01:41 PM
11/03/2011 01:41 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Ingredients 2 tablespoons good olive oil 6 ounces Italian pancetta or bacon, 1/4-inch dice 1 -1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup golden raisins (I used craisins in mine) 1- 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth Directions Heat the 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, and serve.
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