Wednesday, December 21, 2011

Brussels Sprouts With Pancetta, Chestnuts and Shallots

2 1/4 pounds Brussels sprouts
1 T vegetable oil
9 ounces pancetta, rind removed and cut into 1/2-inch cubes
2 T butter
approximately 1/2 pound of chestnuts
2 ounces Marsala wine
1 large handful of fresh parsley, chopped, divided
salt and freshly ground black pepper

Preparing the Brussels sprouts:
Prepare the Brussels sprouts, leaving whole, and put in a pot of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite. Drain the Brussels sprouts and set aside.

Heat the oil in a skillet, add the pancetta cubes and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out. Add butter and the chestnuts and press down on the chestnuts with a utensil to break them up into pieces.

Once the chestnuts have been warmed through, turn the heat up and add the Marsala. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper and sprinkle a little fresh parsley over the top.

Serves 8


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