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Brussel Sprouts with Pancetta, Carmelized Onions and Balsamic Glaze
Submitted by: kchef
Halved, cooked Brussels sprouts are coated with pancetta and onion, in a glaze of the pancetta drippings and balsamic vinegar.
Ingredients
- 1 pound fresh brussels sprouts
- 1/2 pound thick-sliced pancetta (Italian unsmoked bacon) or thick-sliced bacon
- 1 yellow onion, thinly sliced
- 2 tablespoons balsamic vinegar
- Kosher Salt and freshly ground pepper, to taste
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Method
Bring 6 quarts of water to a boil. Have a large bowl of ice water standing by. When water is boiling add 2 tablespoons of kosher salt and the Brussels sprouts. When water returns to a boil, continue boiling for 3 minutes. Remove with a large slotted spoon and plunge into ice water. Let stand in ice water for 2 minutes then drain in a colander. Remove a thin slice from the core and cut in half lengthwise. Set aside. Cut pancetta or bacon into 1/2" dice. Cook over medium heat slowly until the fat is completely rendered. Remove pancetta with a slotted spoon and allow to drain on paper towels. Toss onion into saute pan and coat with rendered pancetta fat. Increase heat to medium high and saute until onions start to brown. Turn heat down to medium-low; add brussel sprouts and balsamic vinegar to pan. Cook until sprouts are tender and vinegar is reduced almost to a syrup. Add pancetta back to pan and mix gently. Taste for seasoning; add salt and pepper as needed.
Notes:
Number of Servings: 6
Submitted by: kchef ( See all of kchef Recipes )
