Remove pancetta with slotted spoon, leaving oil in pan. Remove stem end from brussels sprouts and cut each in half. Place oil in pan, then add pancetta; Stir/saute for 1 minute or until softened. Add olive oil and garlic and sauté until golden.
Drain well again and set aside until nearly ready to serve.
Add olive oil and garlic and sauté until golden. Stir/saute for 1 minute or until softened. Instructions preheat the oven to 425°f. Drain well again and set aside until nearly ready to serve. Stir in the brussels sprouts. Spread the brussels sprouts on a sheet pan and place in the oven to roast. Remove stem end from brussels sprouts and cut each in half. Place oil in pan, then add pancetta; Sauté the pancetta in the hot goose fat until crisp. Remove pancetta with slotted spoon, leaving oil in pan. Toss the brussels sprouts, shallots, and garlic in a mixing bowl with 3 tablespoons of olive oil to coat and sprinkle. Add the brussels sprouts, cut side down, and the pancetta. Trim brussels sprouts by removing outer leaves and cut in half.
Sauté the pancetta in the hot goose fat until crisp. Stir/saute for 1 minute or until softened. Toss the brussels sprouts, shallots, and garlic in a mixing bowl with 3 tablespoons of olive oil to coat and sprinkle. Remove stem end from brussels sprouts and cut each in half. Place oil in pan, then add pancetta;
Remove stem end from brussels sprouts and cut each in half.
Sauté the pancetta in the hot goose fat until crisp. Oct 16, 2018 · step 2. Stir in the brussels sprouts. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned … Place oil in pan, then add pancetta; Remove stem end from brussels sprouts and cut each in half. Trim brussels sprouts by removing outer leaves and cut in half. Add the brussels sprouts, cut side down, and the pancetta. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp. Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Stir/saute for 1 minute or until softened. Spread the brussels sprouts on a sheet pan and place in the oven to roast. Slice shallots and chop rosemary.
Toss the brussels sprouts, shallots, and garlic in a mixing bowl with 3 tablespoons of olive oil to coat and sprinkle. Drain well again and set aside until nearly ready to serve. Slice shallots and chop rosemary. Sauté the pancetta in the hot goose fat until crisp. Remove pancetta with slotted spoon, leaving oil in pan.
Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly.
Stir/saute for 1 minute or until softened. Remove pancetta with slotted spoon, leaving oil in pan. Place oil in pan, then add pancetta; Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Add the brussels sprouts, cut side down, and the pancetta. Spread the brussels sprouts on a sheet pan and place in the oven to roast. Toss the brussels sprouts, shallots, and garlic in a mixing bowl with 3 tablespoons of olive oil to coat and sprinkle. Add olive oil and garlic and sauté until golden. Remove stem end from brussels sprouts and cut each in half. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned … Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Oct 16, 2018 · step 2.
Brussels Sprouts With Pancetta - Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly.. Place oil in pan, then add pancetta; Remove stem end from brussels sprouts and cut each in half. Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Oct 16, 2018 · step 2. Stir/saute for 1 minute or until softened.
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