Brussels Sprouts Lardons
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INGREDIENTS 2 tablespoons olive oil
6-ounces Italian pancetta or bacon, cut into 1/4-inch dice
1-1/2 pounds Brussels Sprouts, 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 chicken stock, homemade, or canned brothHeat 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.
Makes 6 servings