Photo: Brussels Sprouts with Chestnuts, Pancetta and Parsley Recipe
Ingredients
- 2 1/4 pounds Brussels sprouts
- 1 tablespoon vegetable oil
- 9 ounces pancetta, rind removed and cut into 1/2-inch cubes
- 2 tablespoons butter
- About 8 to 9 ounces vacuum-packed chestnuts
- 2 fluid ounces Marsala wine
- 1 large handful fresh parsley, chopped, divided
- Freshly ground black pepper
Directions
Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.
Remove the pan from the heat and drain the excess water from the Brussels sprouts.
Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.
Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.
Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.
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By harperoni
Pennsylvania
on November 23, 2012
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This recipe made me a b-sprouts fan!
I made this a few years ago, tried a different one last year but will return to THIS one again. It was outstanding.
Regarding the persont that had too much chestnut goo, i wonder if a different brand would be better next time. I use the jarred ones from Williams-sonoma.
Mmmm.... Post Thanksgiving Edit -Excellent but would needed to cook BS a few minutes more. i'd also make a bit more sauce next time by increasing butter and marsala.
By HagginRay
Lake Isabella, Ca.
on October 10, 2012
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Delicious! I used proscuitto instead of pancetta( that was all my store offered it came out delicious. I was also pleasantly suprised that I did not have to spend a fortune on the Marsala.I never bought it before and it was good quality and reasonable price. I recommend this dish, I really enjoyed it.
By jacquie.jackson...
Arlington, VA
on November 25, 2011
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I used an 8oz package of vacuum sealed chestnuts, and I found the chestnuts really overpowered this dish and made it gooey. The pancetta was so nice and crispy, but was covered in chestnut goo so you missed out on it. It was by far the least favorite dish on my Thanksgiving table and most of it got thrown away afterwards. I will try it again with about 2-3 oz of chestnuts instead of 8. I think that might make a big difference.
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