Thursday, May 3, 2012

The Foodie Files

Let's talk about balsamic glazed brussel sprouts with pancetta for just a second.  For starters, you make the whole tasty dish in one pan...doesn't get better than that.  Secondly, it's a great way to convert non-brussel sprout eaters to the good side.  Lastly, it tastes an awful lot like something you'd order in a restaurant.  A really awesome restaurant.  I used my own variation of this recipe, and it was mmMmm good.  Seriously, this one's a keeper.

1/2 cup diced pancetta
1 TBS extra-virgin olive oil
10 oz Brussels sprouts (about 18), halved 
1/2 cup water
1/4 cup balsamic vinegar
salt and pepper to taste
2 TBS unsalted butter

Sauté pancetta in oil over medium heat for 10 to 15 minutes or until crispy.  Use a slotted spoon to transfer pancetta to a paper towel lined plate.  

With the fat still in the pan, turn the heat to medium high and arrange the sprouts cut side down.  Cook until nicely browned, about 3-4 minutes.  

Add water and cover immediately.  Simmer until sprouts are tender when poked with a fork (about 3-5 minutes).  Transfer sprouts to a plate with a slotted spoon.

Let remaining water boil off, then add the balsamic vinegar.  Boil the vinegar for about 2 minutes or until it reduces and looks syrupy.  Reduce heat to low, add butter and stir until melted.  Return the sprouts and pancetta to the pan and stir until sprouts are evenly coated.  Season with salt and pepper and serve.


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