Brussels Sprouts Lardons (Serves 6)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch diced
1-1/2 pounds Brussels sprouts (2 containers), trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1-3/4 cups Homemade Chicken Stock or canned broth
Heat the olive oil in a large (12-inch) sauté pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and sauté over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.