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Brussels Sprouts Chiffonade with Pancett




Source of Recipe


Internet


List of Ingredients




Three 10-ounce containers Brussels sprouts, trimmed
3 ounces (1/8 inch thick) sliced pancetta or sliced bacon
2 tablespoons olive oil
1/3 cup chopped shallots
3/4 cup canned reduced-sodium chicken broth or turkey stock made from breast trimmings
Salt and freshly ground pepper, to taste


Recipe



Using a food processor fitted with the slicing blade, with the machine running, drop the Brussels sprouts through the feed tube to cut them into very thin slices. The slices do not have to be uniform. Just drop them through the tube (do not use the plunger to press them into the blade) and let them slice randomly. Or, cut the Brussels sprouts crosswise by hand with a large sharp knife. (The Brussels sprouts can be prepared, stored in plastic bags and refrigerated, for 1 day.)

Place the pancetta and oil in a Dutch oven or large saucepan. Cook over medium heat, turning the pancetta once, until the pancetta is crisp and brown, about 10 minutes. Using a slotted spatula, leaving the fat in the skillet, transfer the pancetta to paper towels to drain and cool. Coarsely chop the pancetta. (The pancetta can be prepared up to 2 hours ahead. Keep the pancetta and the fat in the skillet at room temperature.)

Add the shallots to the pot and cook over medium heat, stirring occasionally, until softened, about 2 minutes. In batches, add the Brussels sprouts, letting the first batch wilt before adding another. Stir in the broth and cover. Cook just until the sprouts are tender, about 5 minutes. Stir in the reserved pancetta. Season with the salt and pepper. Serve hot.