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Brussels Sprouts Lardons

Photo: Quentin Bacon

  • 2 tablespoons good olive oil
  • 6 ounces Italian pancetta or bacon, 1/4-inch diced
  • 1-1/2 pounds Brussels sprouts (2 containers), trimmed and cut in half
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup golden raisins
  • 1-3/4 cups homemade chicken stock or canned broth

Heat the olive oil in a large (12-inch) sauté pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels 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 stock. 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 chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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