Brussel Sprouts And Pancetta In A Mustard Cream Sauce Food

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 IN CREAMY MUSTARD SAUCE

Steps:

• Whisk together the first 6 ingredients in a medium sized bowl.
• Cover and let the mixture come to room temperature. Set aside.
• Quarter the sprouts, unless they are very small, in which case leave them whole.
• Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
• Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
• When they are done, transfer them to a bowl and pour sauce over the top.
• Serve right away.

PANROASTED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the Brussels sprouts and vinegar and bring to a boil. Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving.

BRUSSEL SPROUTS AND PANCETTA IN A MUSTARD CREAM SAUCE

Steps:

• Instructions 1. Cook onion in olive oil at medium-low heat for about 10 minutes. 2. Add pancetta and over medium heat cook 5 - 10 minutes more. You want the onion to carmelize a little and the pancetta to be cooked. 2. Add brussel sprouts, salt, and 1/2 cup of water and cook, stirring often, until tender, 6 to 10 minutes. Stir in vinegar, cream and mustard and cook until sauce thickens a little.

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.

BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• Cook Brussels sprouts in boiling salted water according to package directions; drain.
• Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
• Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
• Serve.