I am not the best recipe follower, but I usually read a lot of recipes and then mash them altogether and guess...which is what I did with the brussel sprouts.
2 lbs loose brussel sprouts - BTW, if the grocer suggests the ones in the freezer, leave the store immediately!
1/2 pound of pancetta (this was not the easiest thing to find in GA, but we ended up finding it at the deli counter - my markets have it near the bacon/pork/pig products)
1-2 Tbs olive oil
Salt
Pepper
1-2 Tbs chicken broth
Cut pancetta in small cubes, brown (really brown) pancetta in olive oil.
You can choose to keep your sprouts whole, diced, sliced, cubed, etc. The world is your playground. For Thanksgiving dinner, with brussel beginners, I sliced. Eating a WHOLE brussel sprout on bite one is a bit intimidating.
Once pancetta is cooked through, add sprouts to the mix. You'll want to start stirring, but refrain from doing so! They're like a good burger...flip once. Let them sit in the yumminess of bacon grease and olive oil and get crusty. You can salt and pepper at this point. Go easy on the salt, pancetta is moi salty.
Once there is a crust on the sprouts, flip over and wait. If they are feeling a little tight, you can loosen them up with chicken broth.
Enjoy!
No comments:
Post a Comment