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Brussels Sprouts Lardons
Photo: Quentin Bacon
From the cookbook:
Barefoot in Paris
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- 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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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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