Saturday, March 1, 2014

Balsamic-Glazed Brussels Sprouts with Pancetta

For some reason, every time I see Brussels sprouts for sale this time of year, I'm drawn to them. They're such cute little baby cabbages. Unfortunately, August doesn't share my fascination with them and complains every time they enter our home. These, however, earned a "not bad" from him and I didn't mind finishing the leftovers off as my only dish for lunch later in the week. The balsamic vinegar adds a nice twist to standard Brussels sprouts and of course pancetta makes everything better.

One year ago: Martin Yan's Genghis Khan Beef
Two years ago: Fall-Apart Lamb Chops with Almond-Chocolate Picada
Three years ago: Impossible Chocolate Flan
Four years ago: Tostados

Balsamic-Glazed Brussels Sprouts with Pancetta (from A.O.C. Cookbook)

1 lb small Brussels sprouts, washed, trimmed, and cut in half
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1/4 lb pancetta, finely diced
2 tbsp finely diced shallots
1 tbsp minced garlic
1/4 cup balsamic vinegar
1 cup veal or chicken stock (I used duck)

1. Heat a large saute pan over high heat for 2 minutes. Swirl in olive oil and butter and wait another minute.
2. Add Brussels sprouts and season with 1 tsp salt and some pepper. Shake the pan to brown evenly.
3. After a few minutes, reduce heat to medium and cook for 3 - 4 minutes until sprouts soften.
4. Add diced pancetta, stir, and cook for a minute or two until pancetta starts to crisp.
5. Stir in shallots and garlic and cook for another minute or so.
6. Pour in balsamic vinegar and reduce by half.
7. Add stock and reduce to about 1/4 cup, stirring to glaze sprouts. (Be patient, this takes a bit of time.)

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