BRUSSELS SPROUTS WITH PANCETTA
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices of pancetta, coarsely chopped
- 2 garlic cloves, minced
- ¾ cup reduced-sodium chicken broth
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon salt, plus more to taste
Instructions:
Brussels sprouts are a member of the cabbage family— and, in fact, they really do look like miniature cabbage. I think Brussels sprouts got a bad rap from the badcooking epidemic that seems to have swept America in the mid-twentieth-century: boiling veggies for so long that they became mushy, flavorless, and colorless.
- Bring a Large Pot of salted water to a boil. Add the Brussels sprouts and cook until crisp-tender, about 10 minutes. Drain. Place the Brussels sprouts in a large bowl of ice water to cool completely. Drain again. (The Brussels sprouts can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
- Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the pancetta and sauté until it begins to crisp, about 5 minutes. Add the garlic and sauté until pale golden, about 2 minutes.
- Using a slotted spoon, transfer the pancetta mixture to a large serving bowl. Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes. Add the broth, ½ teaspoon of pepper, and ¼ teaspoon of salt, and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
- Transfer the Brussels sprout mixture to the pancetta mixture, and toss to combine. Season with more salt and pepper to taste, and serve.