Nov 15th 2023
All month long, Rania Harris is helping us put Thanksgiving Dinner on the table. This week, she’s tackling a traditional side dish with a twist with Boaz Frankel.
@CBSPittsburgh
Brussels Sprouts with Pancetta
6 cups brussels sprouts, trimmed
3 ounces pancetta, roughly chopped
¼ cup Greek extra Virgin olive oil
1 small sweet onion, chopped
2 tablespoons unsalted butter
2 tablespoons water
Sea salt and freshly ground black pepper to taste
Directions:
Slice each brussels sprout in half and remove the core. Gently pull the layers of the leaves apart.
In a large sauté pan, add the olive oil and pancetta. Cook the pancetta until it is slightly crispy, rendering the fat. Remove the pancetta from the pan and reserve, leaving the excess fat in the pan.
Add the onions to the pan and cook until translucent. Add the butter and allow to melt before adding the brussels sprout leaves along with 2 tablespoons of water.
Sauté over medium heat, tossing to coat. Cook only until the leaves are tender and bright green, about 6 minutes. Do not over-cook the brussels sprout leaves. They should remain bright green. Season to taste with salt and pepper and then fold in the reserve pancetta and serve immediately.
Note: This dish should be made just before service as the brussels sprouts will turn a dark green and will not be as appealing. You can prepare the dish ahead of time all the way up to the point of adding the brussels sprout leaves and then finish the recipe just before you’re ready to serve.
Serves: 8
Well they sent me to Ria’s kitchen it’s an honor to be here finally I’m so excited to finally meet you yeah I love it and you’re making my favorite vegetable in the world brussels sprouts oh really yeah well it’s this my Thanksgiving theme is going on yeah and
We’re doing brussels sprouts with onions and Panetta and it’s easy breezy now what I did I got started by cooking the penet not only to render the fat which is left in the pan but also to crisp it up because that’s going to go in the last
Minute we’ll set that aside yeah we’ll put that over there and now in that same pan we’re going to add one small onion that I diced all right and there that’s in the same pan with the fat okay and all I want to do is cook this onion until it’s translucent okay now
Few minutes few minutes but while I’m doing that I’m going to show you the trick there’s the star the brussel sprout right but this is the trick to the recipe and this is what can be done ahead you want to cut off the end okay
You want to cut them in half mhm and I hope you can see this you see this right here that little stocky bit in the middle that’s the core so take that out I’ve never done that when I’ve made brussels sprouts gosh this is a different recipe in that
It Cooks up very quickly now and you take out the core and this can be done a day ahead and you’re not using that but what you are using are the leaves okay so you very gently want to separate the leaves okay so that all yeah you want to
Do that with me great and so you know put on the TV watch a show while you’re doing this kind of a thing listen corn or something exactly all right so the onions look pretty good now at this point what we want to do is add a little bit of butter
To the pan and add in those brussel sprouts oh my gosh this is getting exciting now at this point I will tell you thanks Boaz what’ll happen here honey is that these want to maintain a nice bright green color yeah don’t overcook them so they don’t take long so
How do you know when you’re done you’ll see how they change in color they’re so tender and you know it’s just the leaves we’re talking minutes and that’s what I love about this recipe it’s so fast it’s so fast now that we’ve got them started add about 2 tablespoons of water
I was like are you adding vodka now I like what no just water but can you see how the colors have changed oh yeah it’s sort of a a more vibrant green it’s almost like Kelly Green now Russel Sprouts are cooked you can see how the color has just changed into a
Beautiful bright green Gorge salt and Pepper’s been added okay now we’re going to go ahead and add that petta wow look how pretty that looks the colors are amazing they are amazing got that butteriness The Buttery I’ve never made Brussels Scouts with butter and it’s like revelatory well you
Know what everything’s better with butter yeah all right you keep eating everybody grab this recipe for Thanksgiving Happy Brussel sprouting is that a verb Brussel sprouting it is now it is now and I never knew about cutting the cores out never done that no well for a copy of
Today’s recipe go to Pittsburg tood live.com we have it posted for you there