BRUSSELS SPROUTS LARDONS
Copyright 2004, Barefoot in Paris. These are really very good. Update 11/28/2207: it is possible that the chicken broth may not be necessary! It could be enough with cooking them 5 minutes and browning them that they are done - pierce them to see if they are tender. Just add the raisins when browning the brussel sprouts. Update 01/20/2009: I also forgot to mention that I have made these with turkey bacon and they were just as delicious as with the other bacon!! ;)
Provided by Manami
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
- Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
- Remove to a plate lined with paper towels.
- Add the Brussel sprouts, salt, and pepper to the fat in the pan and sauté over medium-heat for about 5 minutes, until lightly browned.
- Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
- If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.
Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 244.1, Carbohydrate 22.6, Fiber 3.7, Sugar 12.7, Protein 3.5
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