Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Brussels Sprouts with Radicchio & Pancetta

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Brussels Sprouts with Radicchio & Pancetta Empty Brussels Sprouts with Radicchio & Pancetta

    Post by Lobo Sun 31 Jan 2016, 5:21 pm

    Brussels Sprouts with Radicchio & Pancetta Img63l
    Brussels Sprouts with Radicchio & Pancetta
    Brussels Sprouts with Radicchio & Pancetta Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 8
    At their peak of freshness in autumn, brussels sprouts are a traditional vegetable for the Thanksgiving feast. They were first introduced to American cooks by Thomas Jefferson, who is reputed to have grown them in his garden at Monticello. Our recipe balances the vegetable's natural sweetness with radicchio, a type of chicory that adds vibrant color and a hint of bitterness. We also add diced pancetta, which provides just the right amount of saltiness and savor.






    • 278

    Ingredients:


    • 1 1/2 lb. brussels sprouts
    • 6 oz. pancetta, diced
    • 3 Tbs. olive oil
    • 1 head radicchio, about 8 oz., trimmed and cut
        into 1/4-inch-thick slices
    • 1 1/2 Tbs. finely chopped fresh marjoram
    • Salt, to taste
    • 1/4 cup low-sodium chicken broth, plus more as
        needed
    • Freshly ground pepper, to taste

    Brussels Sprouts with Radicchio & Pancetta Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Using a food processor fitted with the slicing blade, shred the brussels sprouts. Set aside.

    On the stovetop, heat an oval copper roasting pan or large saute pan over medium-high heat. Cook the pancetta until crispy and golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off the fat from the pan and discard, then wipe out the pan with paper towels.

    Set the pan over medium heat and warm the olive oil. Add the brussels sprouts and stir to coat with the oil. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.

    Transfer the brussels sprouts to a warmed serving bowl and serve immediately. Serves 6 to 8.

    Make-Ahead Tip: Trim and slice the brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.
    Williams-Sonoma Kitchen.

    Related Tips

    • Back to top
      Current date/time is Mon 29 May 2023, 5:38 pm