Anne Burrells Frizzled Brussels Sprouts With Pancetta Walnuts Recipe 415 Recipes

ANNE BURRELL'S CRISPY BRUSSELS SPROUTS WITH PANCETTA & WALNUTS

Steps:

• Coat a large sauté pan with olive oil, and place over medium heat
• Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes
• Remove and discard the garlic, then add the pancetta and walnuts
• Cook until pancetta is crisp and brown, 5 to 6 minutes
• Add Brussels sprouts and toss to combine
• Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes
• Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more
• Season with more salt, if needed

FRIZZLED BRUSSELS SPROUTS WITH ROASTED ROMANESCO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.
• Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!
• Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
• Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.
• Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.

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.

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)

Steps:

• Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

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.