(I just made this for dinner and Bruce, Mr. I-Hate-Vegetables, had seconds!!!)
My friend Robert, who does not cook anything under any circumstances (but he and his wife, Laurie, are masters at creating the most wonderful dinner parties with prepared foods…no mean feat in Los Angeles), forwarded unconfidentialcook.com to a good friend of his, Chuck, who sent this note and recipe:
This is from The New York Times who got it from Suzanne Goins of Luques (in Los Angeles) fame. Even people who scream at the sight of brussels sprouts gobble these. But then you add pancetta to haggis and you’re ready to move to Scotland. Tyler Florence of Food Network fame enjoys these when I make them for Thanksgiving…although not so much as his wife, my wife’s goddaughter, who eats them as if I had shaved truffles over them and stuffed each sprout with foie gras. They’re not that good, but much, much better than the usual Thanksgiving vegetables that involve cooking green beans until they scream “we surrender.”
1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
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
1/2 cup chicken broth, more if needed
2 tablespoons chopped parsley
1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Other Recipes from Chuck