Brussel Sprouts Lardons
Serves 4
Recipe By: Ina Garten
Published in: Barefoot in Paris
Publish Date: 2004
2 tablespoons olive oil
6 ounces pancetta or bacon -- 1/4" dice
1 1/2 pounds brussel sprouts -- (2 containers), trimmed and cut in half
3/4 teaspoons kosher salt
3/4 teaspoons black pepper
3/4 cup golden raisins
1 3/4 cup chicken stock
Heat olive oil in a large (12"😉 saute pan and add pancetta. Cook over
medium heat, stirring often, until the fat is rendered and pancetta is
golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate
lined with a paper towel. Add Brussels sprouts, salt, and pepper to the
fat in the pan and saute over medium heat about 5 minutes, until lightly
browned. Add raisins and chicken stock. Lower heat. Cook uncovered,
stirring occasionally, until sprouts are tender when pierced with knife,
about 15 minutes. If skillet becomes too dry, add a little chicken stock
or water. Return pancetta to pan, heat through, season to taste, serve.
Recipe Notes
Might be too salty, so reviewers suggest reducing amount and also
soaking raisins before adding.
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