BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Brussels Sprouts with Pancetta and Balsamic Vinegar
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add pancetta and cook until rendered two-thirds of the way
- Add the sprouts to the pan and toss
- Spread the sprouts and pancetta on a baking sheet, cut-side down
- Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes
- Top with balsamic drizzle and serve
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Provided by Maria Helm Sinskey
Categories Salad Side Quick & Easy Low Cal High Fiber Dried Fruit Bacon Almond Winter Healthy Cabbage Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
- Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
- Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA
This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.
Provided by Ruth Lively
Categories Side dishes
Yield 2-3
Number Of Ingredients 7
Steps:
- In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
- With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. 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 the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
- Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it's reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.
Nutrition Facts : ServingSize 2-3, Calories 230 kcal, Fat 170 kcal, SaturatedFat 8 g, TransFat 19 g, Carbohydrate 10 g, Fiber 3 g, Protein 5 g, Cholesterol 35 mg, Sodium 520 mg, UnsaturatedFat 9.5 g
PANCETTA BALSAMIC VINAIGRETTE
Make and share this Pancetta Balsamic Vinaigrette recipe from Food.com.
Provided by Boomette
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Warm the olive oil in a medium skillet over medium-high heat.
- Add the pancetta and cook until golden brown, about 5 minutes.
- Let cool slightly and pour into the decorative jar.
- Add the balsamic vinegar, rosemary, salt, pepper, and sugar.
- Put the lid on tightly and shake to combine.
- Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use, shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
Nutrition Facts : Calories 1081.5, Fat 121.6, SaturatedFat 16.8, Sodium 1747.2, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 0.1
ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
CHESTNUT POLENTA WITH PANCETTA, BALSAMIC VINEGAR, AND RICOTTA: PATTONA
Provided by Food Network
Categories side-dish
Time 1h25m
Yield about 8 servings
Number Of Ingredients 9
Steps:
- Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.
- Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.
- In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta.
- Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
- Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
- Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams
INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA
Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.
Provided by Emilie Raffa
Categories Vegetable side dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 F. Line a sheet pan with parchment paper.
- Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.
- Roast for 20-30 minutes, stirring occasionally for even browning.
- Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn't burn! You should end up with 1 tbsp of reduced syrup.
- When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.
- Serve right away.
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
Make and share this Chicken With Pancetta and Balsamic Vinegar recipe from Food.com.
Provided by GAM-20
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
- Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
- Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
PANCETTA BALSAMIC VINAIGRETTE
Steps:
- Special Equipment: 1 (6 to 8-ounce) decorative jar
- Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
- Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
- Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.
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- Place pan into hot oven and roast until sprouts are tender and browned - 8 to 10 minutes. Remove sprouts from oven and pour vinegar over and stir to coat. Place back in the oven for several minutes, stirring often until glaze thickens slightly and coats the Brussels sprout. Serve immediately.
- Preheat oven to 400 degrees. Place pancetta in a large ovenproof skillet and render the fat over moderate heat. Once the fat has rendered and the pancetta has browned, add shallot and Brussels sprouts and stir to coat. Season with salt and pepper.
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- In a small bowl, whisk together the vinegar, shallot and mustartd. Slowly add the olive oil in a thin stream while whisking vigorously until emulsified. Season to taste with salt and pepper. The vinaigrette will keep in an airtight container in the refrigerator for up to 1 week.
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