Balsamic Braised Brussels With Pancetta Food

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN

Steps:

• Set the temp on a deep fryer to 350 degrees F.
• Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
• Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
• Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
• Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
• Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
• Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
• Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

BALSAMIC BRAISED BRUSSELS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta (or proscuitto), and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

BRUSSELS SPROUTS IN A BALSAMIC GLAZE WITH PANCETTA

Steps:

• In a heavy 10 inch saute pan set over medium low heat, slowly cook pancetta in 1 Tbsp olive oil until golden and crispy, 10 to 15 minutes. Remove pancetta to a plate lined with paper towels, leaving fat in pan. There should be about 2 tbsps. of fat left in pan. If not, add remaining 1 tbsp of olive oil. Have ready 1/2 cup water.
• Put the pan over medium high heat, and arrange Brussel's sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to pan, cover immediately and simmer until the sprouts are are tender when poked, about 3 minutes. (If water evaporates before sprouts are tender add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a bowl.
• Return pan to medium high heat, and if any water remains let it boil off. Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps and looks syrupy, about 2 minutes. Reduce heat to low, add butter, and stir till melted.
• Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with sauce. Season to taste with salt and more pepper. Serve.

SAUTéED SKATE WITH PARSNIP PURéE, BRUSSELS SPROUTS, PANCETTA, AND BALSAMIC BROWN

Steps:

• Preheat the oven to 225°F.
• Place the flour on a large plate or pie pan for dredging. Season the fish lightly with salt and pepper (skate can sometimes be salty, so go easy on the seasoning). Dredge the fish in the flour, coating both sides well.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. (You will probably need to cook the fish in two batches or two pans.) Place the fish in the pan and cook about 3 minutes, until the skate is nicely browned. Turn the fish over, turn the heat down to medium, and cook another minute or so. Transfer to a rack set on a baking sheet and keep warm in the oven.
• Pour the oil from the pan and discard it. Wipe the pan clean, and return it to the stove over medium heat. Swirl in the butter and cook 3 to 4 minutes, until it browns and smells nutty. Turn off the heat and add the balsamic vinegar. Swirl the pan to combine the vinegar with the butter, and season with salt and pepper to taste. (Be careful not to burn your tongue!)
• Spoon the hot parsnip purée onto a large warm platter. Place half of the hot Brussels sprouts over the purée, and arrange the fish on top. Scatter the remaining Brussels sprouts over and around the fish. Stir the parsley into the balsamic brown butter, and spoon the sauce over the fish.
• Parsnip purée
• Place the potatoes and parsnips in two medium sauce pots. Add 1 tablespoon salt to each pot, and then fill the pots with cold water. Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
• When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment. In a small saucepan, heat the cream and milk together, and then turn off the heat. Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot. Stir over medium heat with a wooden spoon to dry them out. Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon. Season with 2 teaspoons kosher salt.
• When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning and pass through a fine-mesh tamis if you like.
• Balsamic-braised brussels sprouts with pancetta
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper. Shake the pan, rolling the Brussels sprouts around to help them brown evenly. After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
• Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp. Stir in the shallots and garlic, and cook another minute or so, until they're translucent. Pour in the balsamic vinegar and reduce by half. Add the veal stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan. Serve immediately, or transfer to a baking sheet to cool.
• Note
• You can make the parsnip purée and balsamic-braised Brussels sprouts ahead of time and then gently rewarm them right before serving.
• Wondra flour, a finely milled flour available at most supermarkets, gives a delicate crust. But if you can't find it, all-purpose flour will do.

BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. Have ready 1/2 cup water.
• Put the pan over medium high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
• Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.