Brussels Sprouts With Radicchio & Pancetta

Brussels Sprouts With Radicchio & Pancetta
  • Author: Anonymous

This recipe combines the earthy flavors of brussels sprouts and the salty crunch of pancetta to create a hearty and satisfying side dish. Shredded brussels sprouts and radicchio are cooked until tender and flavorful, then tossed with crispy pancetta for a delicious finish. Perfect for a cozy weeknight dinner or holiday feast, this dish is sure to become a new favorite at your table.

— Constant Cookbook

Ingredients

  • 1 1/2 lb. brussels sprouts
  • 6 oz. pancetta, diced
  • 3 Tbs. olive oil
  • 1 head radicchio, about 8 oz., trimmed and cut
  • into 1/4-inch-thick slices
  • 1 1/2 Tbs. finely chopped fresh marjoram
  • Salt, to taste
  • 1/4 cup low-sodium chicken broth, plus more as
  • needed
  • Freshly ground pepper, to taste

Instructions

  • Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Using a food processor fitted with the slicing blade, shred the brussels sprouts. Set aside.
  • On the stovetop, heat an oval copper roasting pan or large saute pan over medium-high heat. Cook the pancetta until crispy and golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off the fat from the pan and discard, then wipe out the pan with paper towels.
  • Set the pan over medium heat and warm the olive oil. Add the brussels sprouts and stir to coat with the oil. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.
  • Transfer the brussels sprouts to a warmed serving bowl and serve immediately. Serves 6 to 8.
  • <b>Make-Ahead Tip:</b> Trim and slice the brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.

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