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Panettone Panzanella With Pancetta And Brussels Sprouts


Panettone Panzanella With Pancetta And Brussels Sprouts Recipe

Ingredients:
  • 2 tablespoons (1/4 stick) butter
  • 1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup finely chopped shallots
  • 8 tablespoons (about) apple cider
  • Nonstick vegetable oil spray
  • 9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound)
  • 1/4 cup (1/2 stick) butter
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons minced fresh thyme
  • 6 tablespoons finely grated Parmesan cheese
  • Coarse sea salt (preferably gray crystals)
  • Freshly ground black pepper
  • 1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
  • 12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
  • 1 pound small brussels sprouts, trimmed, quartered lengthwise
  • Fresh pomegranate seeds (optional)
Directions:
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