Braised Brussels With Pancetta

Braised Brussels With Pancetta

I must admit I haven't ever been a fan of Brussels Sprouts, even thought they are in the same family as cabbage, which I do enjoy. But once I tried this recipe, I became an instant fan!

Recipe provided by:
Peter Kozlowski - EpicStyle


1 lb. Brussels sprouts
1/4 lb. diced pancetta or smoked applewood bacon
2 tablespoons diced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1 cup chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons butter
bread crumbs
chopped parsley
smoked paprika


1. In a large saute pan, with high heat, melt butter and olive oil.
2. Add Brussels sprouts, stirring to coat with butter and olive oil for 2 minutes.
3. Lower heat to medium, continue stirring for 3 minutes more.
4. Add diced pancetta or bacon to the Brussels sprouts and cook until bacon starts to crisp, about 8 minutes.
5. Add shallots and garlic, cooking for 2 minutes.
6. Add balsamic vinegar to pan, and reduce volume of balsamic vinegar by half.
7. Add chicken broth and turn heat to medium high for 3 minutes. Then strain Brussels sprouts from saute pan and place in a bowl.
8. Continue to reduce remaining mixture and liquid to about 1/4 cup.
9. Return the Brussels sprouts to the pan and reduce heat to low, coating Brussels with balsamic and broth syrup.
10. Move Brussels to serving plate, pour remaining syrup over them, taste, and season with salt and or pepper to your taste.
11. Sprinkle with bread crumbs, parsley and just a dash of smoked paprika and enjoy.

Price: $0.00 



Concannon Vineyard: Petite Sirah 2008
Concannon Vineyard: Petite Sirah 2008
This 2008 selection of Concannon Vineyard's Petite Sirah will follow closely in the footsteps of their 2007 which produced a delicious fruit forward experience.

Marinated Pork Tenderloin
Marinated Pork Tenderloin
Like Filet mignon, this is a tender item. With marination and slow cooking, you'll find yourself cutting into the tenderloin and thinking it was butter. Delicious. And on top of that, you'll see it is one of the the leanest meats around. Enjoy!

Recipe provided by:
Peter Kozlowski - EpicStyle

You May Also Like:

© 2015