BRUSSELS SPROUTS WITH PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
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.
ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.
Categories Gourmet Thanksgiving Fall Winter Side Vegetable Pork Garlic Roast Christmas Brussels Sprout Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Holiday 2018
Yield 4 servings
Number Of Ingredients 5
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
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams
BRUSSELS SPROUTS WITH PANCETTA
Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 4
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.
ROASTED BRUSSELS SPROUTS AND PARSNIPS
Roasted Brussels sprouts and parsnips.
Provided by Robin Wenner
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix salad dressing, brown sugar, and thyme together in a small bowl.
- Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
- Bake in preheated oven until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 39.6 g, Fat 6.7 g, Fiber 10.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 275.6 mg, Sugar 13.5 g
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