Balsamic Braised Brussels With Pancetta
Photo © Deb Perelman
- 1 1/2 cups fresh bread crumbs (though I found I needed far less)
- 2 teaspoons thyme leaves
- 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
- 4 tablespoons unsalted butter
- 2 pounds medium-sized brussels sprouts, washed and trimmed
- Salt and pepper
- 6 ounces pancetta in small dice (1 1/2 cups)
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup balsamic vinegar
- 1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
- 2 tablespoons chopped parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Brussels sprouts, medium-sized (2 pounds)
- Garlic (1 tablespoon)
- Parsley (2 tablespoons)
- Shallots (3 tablespoons)
- Thyme, leaves (2 teaspoons)
- Meat
- Pancetta in, small (6 ounces)
- Veal stock (1 1/2 cups)
- Condiments
- Balsamic vinegar (1/2 cup)
- Cooking & Baking
- Olive oil plus, extra virgin (2 tablespoons)
- Salt and pepper (1)
- Bread & Baked Goods
Bread crumbs, fresh (1 1/2 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 1, 2009 (3 years ago).
20 people saved this recipe.
