Featuring Traditional 18 yr. Old
Balsamic & Frontoio Extra Virgin Olive Oil
one-pan preparation is long on flavor, thanks to the pancetta and balsamic
vinegar. If pancetta is hard to come by, substitute thick slices of bacon.
Tbs. Frontoio extra-Virgin Olive Oil
1 ½ pounds Brussels sprouts, trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
¾ cup golden raisins
1 ¾ cup Chicken Stock or vegetable stock
2 Tbs. unsalted butter
a heavy 10-inch straight-sided sauté pan set over medium-low heat, slowly
cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to
With a slotted spoon, transfer the pancetta to a
plate lined with paper towels, leaving the fat behind. You should have about
2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Put the pan
over medium-high heat and arrange the sprouts cut side down in a single layer.
Cook undisturbed until nicely browned, about 5 minutes. When the sprouts are
browned, add the chicken stock and raisins to the pan, cover immediately, and
simmer until the sprouts are tender when poked with a fork or skewer, about
5-10 minutes. (If the stock evaporates before the sprouts get tender, add
more stock, 1/4 cup at a time.) Return the pancetta to the pan and drizzle with the balsamic, toss and
heat through, season to taste, and serve.