Brussels Sprouts-and-Chestnut Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups dry red wine |
2 cups water |
2 cups dried chestnuts |
2 pounds fresh brussels sprouts |
3 ounces pancetta, cubed |
2 teaspoons olive oil |
1 (14 1/2-ounce) can chicken broth |
3/4 cup fine, dry breadcrumbs |
2 tablespoons unsalted butter, cut up |
Directions:
1. Bring first 3 ingredients to a boil in a 2-quart saucepan. Reduce heat, and simmer 1 hour or until chestnuts are soft, adding water as necessary to keep chestnuts covered. Drain, and cool. Break chestnuts in half.
2. Trim brussels sprouts, and cut an x in stem ends.
3. Cook brussels sprouts in boiling salted water to cover 8 to 10 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
4. Brown pancetta in hot oil in a skillet; add chicken broth, and cook over low heat, stirring to loosen browned particles.
5. Arrange chestnuts and brussels sprouts in a lightly greased 12-inch gratin dish or 11- by-7-inch baking dish. Pour broth mixture over top; sprinkle with breadcrumbs, and dot with butter.
6. Bake at 375° for 25 minutes or until thoroughly bubbly and breadcrumbs are browned.
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