Panettone Panzanella with Pancetta and Brussels Sprouts

Panettone Panzanella with Pancetta and Brussels Sprouts
Photo by Kana Okada

Ingredients

  • ¼ cup shallots
  • 2 teaspoons fresh thyme
  • 1 6- to 7-ounce Granny Smith apple
  • 1 pound small brussels sprouts
  • 1 10- to 11-ounce head of radicchio
  • Freshly ground black pepper
  • 12 ounces pancetta (Italian bacon)
  • + 12 more ingredients
    • Nonstick vegetable oil spray
    • Coarse sea salt (preferably gray crystals)
    • 2 tablespoons butter
    • 1 tablespoon fresh sage
    • 6 tablespoons finely grated Parmesan cheese
    • 4 tablespoons butter
    • Fresh pomegranate seeds
    • 2 garlic cloves
    • 9 cups 3/4-inch cubes panettone or raisin challah
    • 1/3 cup apple cider vinegar
    • ½ cup extra-virgin olive oil
    • 8 tablespoons apple cider

Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smo...

View full recipe at Epicurious

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