Balsamic Braised Brussels With Pancetta Recipes

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

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.

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Steps:

• Set the temp on a deep fryer to 350 degrees F.
• Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
• Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
• Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
• Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
• Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
• Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
• Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.

Steps:

• In a heavy 10 inch saute pan set over medium low heat, slowly cook pancetta in 1 Tbsp olive oil until golden and crispy, 10 to 15 minutes. Remove pancetta to a plate lined with paper towels, leaving fat in pan. There should be about 2 tbsps. of fat left in pan. If not, add remaining 1 tbsp of olive oil. Have ready 1/2 cup water.
• Put the pan over medium high heat, and arrange Brussel's sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to pan, cover immediately and simmer until the sprouts are are tender when poked, about 3 minutes. (If water evaporates before sprouts are tender add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a bowl.
• Return pan to medium high heat, and if any water remains let it boil off. Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps and looks syrupy, about 2 minutes. Reduce heat to low, add butter, and stir till melted.
• Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with sauce. Season to taste with salt and more pepper. Serve.

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Steps:

• Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

Steps:

• In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. Have ready 1/2 cup water.
• Put the pan over medium high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
• Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta (or proscuitto), and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.