BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the temp on a deep fryer to 350 degrees F.
- Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
- Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
- Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
- Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
- Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
- Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
- Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.
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osi osiiano
[email protected]This recipe sounds too complicated.
Mohammad Solaimman Babury
[email protected]I'm not a big fan of Brussels sprouts.
Muhammad Waqas
[email protected]I'm not sure about the combination of flavors in this recipe.
shafic muzamil
[email protected]This recipe looks delicious!
Nisat Anan
[email protected]I can't wait to try this recipe!
Bright Nabe
[email protected]This recipe is a keeper!
TOFAN BETTANI
[email protected]I love the way the balsamic vinegar caramelizes on the Brussels sprouts.
Lorenzo Wilson
[email protected]This dish is so easy to make, and it's a great way to get your kids to eat Brussels sprouts.
Shahin Niloy sk
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The Brussels sprouts were delicious, and the pancetta and balsamic vinegar gave them a really unique flavor.
iqra maryyam
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The Brussels sprouts are crispy and flavorful, and the pancetta and balsamic vinegar add a nice touch of richness and acidity.
Muhammad Raza Khan
[email protected]This dish was a hit at my dinner party! The combination of flavors was perfect, and the Brussels sprouts were cooked to perfection.