Since we spent New Year's Eve in, we wanted to do something a little special, so we decided to try a few new recipes for dinner. But first we needed to go to Bed Bath and Beyond to get new kitchen supplies (including a dutch oven, which I am SO EXCITED about) to make these new recipes.
We went with three recipes - from Pioneer Woman we made Goat Cheese Polenta and Short Ribs and a Brussels sprouts recipe that we got from our good friend Kate. You can find the short rib and polenta recipes on the linked pages, and the Brussels sprouts recipe is below.
Brussels Sprouts with Pancetta (adapted from Mario Batali of Babbo)
1 1/2 pounds brussels sprouts, blanched and cut in half
6 ounces pancetta, cut into 1/2-inch cubes
large pinch chopped thyme, more if needed
large pinch chopped parsley, more if needed
freshly ground black pepper.
1. Bring a large pot of generously salted water to a boil. Add the halved brussels sprouts, and cook until they are tender but still slightly crisp, about 5 minutes. Using a slotted spoon, transfer them to a bowl of salted ice water to cool; then, drain. Cut the sprouts in half lengthwise and dry thoroughly on a tea towel.
2. In a large saute pan over medium-low heat, cook the cubed pancetta until most of the fat has been rendered and the cubes are crispy, about 12 to 15 minutes. Remove pancetta with a slotted spoon, and reserve.
3. Increase heat to medium-high, add the brussels sprouts and cook until they are browned on the edges and tender, turning often, about 5 to 7 minutes. Add reserved pancetta, thyme and parsley, and stir to mix well. Season with salt and pepper to taste. Serve.