Sauteed Brussels Sprouts With Pancetta And Chestnuts Recipes

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SAUTEED BRUSSELS SPROUTS WITH PANCETTA AND CHESTNUTS



Sauteed Brussels Sprouts With Pancetta And Chestnuts image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 25m

Yield Four servings

Number Of Ingredients 8

4 cups brussels sprouts, trimmed
1 cup chicken broth, homemade or low-sodium canned
2 ounces pancetta, diced
4 cloves garlic, peeled and minced
2 cups frozen pearl onions, defrosted
1 1/2 cups peeled and roasted chestnuts, halved
Salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

  • Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Meanwhile, place the chicken broth in a small saucepan over medium heat. Reduce to 1/4 cup, about 8 minutes. Set aside.
  • Heat a large skillet over medium heat, add the pancetta and saute until browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the onions and cook for 30 seconds. Stir in the brussels sprouts and chestnuts and cook until sprouts are tender, about 3 minutes. Stir in the chicken broth, salt, pepper and parsley. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 532 milligrams, Sugar 9 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY



Brussels Sprouts with Chestnuts, Pancetta and Parsley image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 1/4 pounds Brussels sprouts
1 tablespoon vegetable oil
9 ounces pancetta, rind removed and cut into 1/2-inch cubes
2 tablespoons butter
About 8 to 9 ounces vacuum-packed chestnuts
2 fluid ounces Marsala wine
1 large handful fresh parsley, chopped, divided
Freshly ground black pepper

Steps:

  • Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.
  • Remove the pan from the heat and drain the excess water from the Brussels sprouts.
  • Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.
  • Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.
  • Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
  • To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

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