LES CHOUX de BRUXELLES: un film d'horreur

(Par jgreghenry, États-Unis)

Ingrédients :

CHOUX de BRUXELLES, les ingrédients: 2 tasses de miettes de pain frais 2 cuillères à café d'origan 2 cuillères à café de zest de citron 1 kg de choux de bruxelles, lavés et epluchés (coupés en 2 les plus gros) 6 cuillères à soupe de beurre de l'huile d'olive sel et poivre 1½ tasse de pancetta coupés petits morceaux, ou des lardons 3 cuillères à soupe d'oignon rouge émincé 2 cuillères à soupe d'aïl écrasé ½ tasse de vinaigre balsamique 1½ tasses de bouillon de volaille, plus si besoin 2 cuillères à soupe de persil haché

Exécution :

CHOUX de BRUXELLES, exécution: pour l'exécution de la recette des choux de Bruxelles en français, regardez la vidéo. Pour ceux qui comprennent l'anglais: 1. Heat oven to 350 degrees. In a bowl, mix bread crumbs with the oregano and zest. Pour 1/4 cup olive oil onto a cookie sheet, followed by the bread crumb mixture. Mix well. Toast it in the oven, tossing frequently, until golden brown, 10 to 12 minutes. 2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add the brussels sprouts cut side down, sprinkle with salt and pepper, and sauté, until bottoms lightly browned, about 5 minutes. Work in batches until all the sprouts are browned removing them to a plate when finished 3. Leaving any liquids in the pan add the diced pancetta, and sauté, tossing frequently, until they begin to brown. 4. Return all the sprouts to the pan and cook over medium high heat until well browned and softened slightly, about 8 minutes more. The pancetta will be crisp. Reduce heat, add red onion and garlic, and sauté until fragrant, 2 minutes. 3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.