Brussels sprouts with pancetta/serrano and raspberry balsamic vinegar

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Here in Europe is freezing cold, (yesterday it was -17 degrees in the Alps)  which means “starchy” dishes are more than welcome! In the past I didn’t like the Brussels sprouts but with the balsamic vinegar glaze this dish is simply irresistible even in less cold countries as well.

Ingredients: 200 gr pancetta, cut into 1/4-inch dice (about 1/2 cup), 1 to 2 tbsp extra-virgin olive oil, 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core, 1/4 cup raspberry balsamic vinegar, 2 teaspoon of marjoram, black pepper, 2 tbsp unsalted butter, salt

P1100648.JPGIn a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 tablespoon of the oil until golden and crisp all over, 10 to 15 minutes.

Transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 tablespoon of fat in the pan; if not, add the remaining 1 tablespoon oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook until nicely browned, 2 to 3 minutes. Season with marjoram. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) Transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 tablespoon and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

 

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