GIADA DE LAURENTIIS BRUSSELS SPROUTS

By bjnelson55

"I think brussells sprouts got a bum rap from the bad-cooking epidemic that seems to have swept America in the mid-twentieth century: boiling veggies for so long that they became mushy, flavorless, and colorless. When cooked properly, sprouts are wonderful, especially when paired with crisp pancetta." Giada De Laurentiis

Ingredients

• 2 lb. fresh brussels sprouts, trimmed
• 1/4 cup olive oil
• 6 oz. paper-thin slices of pancetta, coarsely chopped
• 4 cloves garlic, minced
• 1-1/2 cup reduced-sodium chicken broth
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 teaspoon salt, plus more to taste

Details

Servings 8

Preparation

Step 1

BRING a large pot of salted water to a boil. Add the sprouts and cook until crisp-tender, about 10 minutes. Drain. Place the sprouts in a large bowl of ice water to cool completely. Drain again and dry thoroughly. (The sprouts can be prepared up to this point 8 hours ahead. Refrigerate in a resealable plastic bag.)

HEAT the oil in a large, heavy skillet over a medium flame. Add the pancetta and saute until it begins to crisp, about 5 minutes. Add the garlic and saute untile pale golden, about 2 minutes. Using a slotted spoon, transfer the pancetta mixture to a large serving bowl. Add the brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.

Add the broth, pepper, and salt, and simmer until the broth reduces just enough to coat the brussels sprouts, about 6 minutes.

TRANSFER the sprout mixture to the pancetta mixture and toss to combine. Season with more salt and pepper to taste, and serve.