Brussels sprouts look like tiny cabbages, and indeed they are part of the cabbage family. Though they come in both red and green, the green variety is by far the more common. Brussels sprouts grow on tall, heavy stalks and make quite a dramatic sight when sold still on the stalk at the farmers’ market. Choose smaller sprouts that are tightly closed, bright in color, and have no yellowing leaves. They should feel firm and heavy for their size. To prepare the sprouts, remove and discard any damaged outer leaves and trim the stem, cutting it close up to the bottom of the sprout. Brussels sprouts can be cooked whole or cut up, or all the leaves can be separated from the core. Give the prepared sprouts a quick wash and drain them before using.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim the outer leaves and stems from: 1 pound Brussels sprouts.
Step 2
Cook them until tender in abundant salted boiling water, about 10 to 12 minutes. Drain the sprouts well and chop coarse. Into a heavy pan over medium heat, put: 2 slices bacon or 3 slices pancetta, cut into 1/2-inch pieces.
Step 3
Cook until just rendered and limp. Add the chopped sprouts. Season with: Salt, Fresh-ground black pepper.
Step 4
Stir and cook for a few minutes. Butter a gratin or baking dish. Add the sprouts and bacon and spread evenly. Pour over: 1/2 cup half-and-half, or a mixture of half-and-half and heavy cream.
Step 5
Sprinkle evenly over the sprouts: 1/3 cup fresh breadcrumbs (see page 62).
Step 6
Top with: Thin shavings of butter.
Step 7
Bake in a 400°F oven for 20 to 25 minutes or until the crumbs are golden and the liquid is bubbling.
Variation
Step 8
Add chopped thyme and garlic to the sprouts with the bacon.
