Balsamic-Glazed Brussel Sprouts con Pancetta

By SushiChick

Suzanne Goin's Lucques is across the street from my showroom and while it would be an arm and a leg to eat there for lunch once, let alone every day, the smells that waft across Melrose Avenue are enough to satiate my empty belly and wallet.

Ingredients

• 1 lb. small brussel sprouts, washed and trimmed
• 2 tbsp. extra virgin olive oil
• 2 tbsp. unsalted butter
• Kosher salt
• Freshly ground pepper
• 1/4 lb. pancetta
• 2 tbsp. finely diced shallots
• 1 tbsp. minced garlic
• 1/4 cup balsamic vinegar
• 1 cup chicken stock

Preparation

Step 1

Pat brussels sprouts dry. If larger than 1" in diameter, cut in half lengthwise.

Heat a large, deep skillet over high heat for 2 minutes. Add olive oil and butter; heat 1 minute. Add sprouts; season with salt and pepper as desired. Cook, stirring and shaking occasionally, 2-3 minutes until sprouts are browned. Reduce heat to medium; cook 3-4 minutes until sprouts begin to soften.

Add pancetta and cook, stirring occasionally, 1-2 minutes until pancetta starts to crisp. Stir in shallots and garlic; cook, stirring occasionally for 1 minute. Add vinegar; cook until liquid reduces to 2 TBSP. Add stock; cook stirring and shaking often, until liquid reduces to 4 tbsp and sprouts are glazed. Add 1 to 2 tbsp. of water, if necessary.