Buttered Sprouts With Pancetta Recipes

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Shaved Brussels Sprouts with Pancetta image

Provided by Ina Garten

Time 40m

Yield 6 to 7 servings

Number Of Ingredients 7

Ingredients

Good olive oil
3 ounces pancetta, 1/4-inch diced
2 tablespoons unsalted butter
1 1/2 cups thinly sliced shallots (3 large)
2 (12-ounce) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

BRUSSELS SPROUTS WITH PANCETTA

Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

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.

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