A vegetable dish ideal for chilly weather.
1 lb small Brussels sprouts, washed and trimmed
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1⁄4 lb pancetta, finely diced
2 tbsp finely diced shallots
1 tbsp minced garlic
1⁄4 cup balsamic vinegar
1 cup veal or chicken stock
Kosher salt and freshly ground black pepper
Step 1. If the Brussels sprouts are larger than 1 inch in diameter, cut them in half lengthwise.
Step 2. Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper. Shake the pan, rolling the Brussels sprouts around, to help them brown evenly.
Step 3. After a few minutes, turn the heat to medium, and cook for another 3 to 4 minutes, until the sprouts soften slightly. Add the diced pancetta to the pan, stir, and cook for a minute or two, until the pancetta starts to crisp. Stir in the shallots and garlic, and cook for another minute or so, until they’re translucent.
Step 4. Pour in the balsamic vinegar, and reduce by half. Add the veal stock, and reduce to about 1⁄4 cup, stirring and shaking the pan often to glaze the Brussels sprouts. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.
Reprinted with permission from The A.O.C. Cookbook (2013, Knopf.)
See more recipes from The A.O.C. Cookbook.