Brussels Sprouts With Pancetta Food

ROASTED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Preheat oven to 425 degrees F.
• Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

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 PANCETTA

Steps:

• Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
• Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
• Transfer to a serving dish and serve.

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.

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.

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.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

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.

ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA

Steps:

• Preheat oven to 425 degrees F.
• Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
• Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
• In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

SHREDDED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

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.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
• Add in the shallots; stir/saute for 1 minute or until softened.
• Stir in the Brussels sprouts.
• Add in the broth; season with salt and pepper.
• Cover and lower heat to medium-low.
• Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
• If any broth remains, increase heat to medium-high and cook until broth evaporates.
• Serve hot.

BRUSSELS SPROUTS WITH FRIED ONIONS AND PANCETTA

Steps:

• Heat the olive oil in a large frying pan.
• Add the pancetta and fry for 2 minutes until just becoming crisp.
• Toss in the sprouts, then the lemon juice.
• Season well.
• Cook for 2 minutes until heated through.
• Serve topped with fried onions.

BUTTERED SPROUTS WITH PANCETTA

Steps:

• Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.