Panettone Panzanella with Pancetta and Brussels Sprouts

Name: Panettone Panzanella with Pancetta and Brussels Sprouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 Tbsps (about) apple cider; 79 milliliters apple cider vinegar; 8 servings Freshly ground black pepper; 454 grams brussels sprouts, trimmed, quartered lengthwise; 59 milliliters (1/2 stick) butter; 8 servings Coarse sea salt (preferably gray crystals); 1 Tbsp chopped fresh sage; 2 teaspoons minced fresh thyme; 2 garlic cloves, finely chopped; 170 grams Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices; 118 milliliters extra-virgin olive oil; 340 grams 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips; 6 Tbsps finely grated Parmesan cheese; 283 grams radicchio, halved, cored, thinly sliced; 59 milliliters finely chopped shallots

Need a gluten free and primal side dish? Panettone Panzanella with Pancettan and Brussels Sprouts could be a spectacular recipe to try. This recipe serves 8. One serving contains 586 calories, 11g of protein, and 38g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. 37 people found this recipe to be flavorful and satisfying. Head to the store and pick up radicchio, apple cider vinegar, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in heavy medium skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute.

Ingredients you will need

Apple

Transfer apple slices and pan juices to blender and cool.

Ingredients you will need

Apple

Equipment you will use

Blender

Frying Pan

Add oil, vinegar, and shallots. Blend until smooth.

Ingredients you will need

Shallot

Vinegar

Cooking Oil

Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Ingredients you will need

Salt And Pepper

Vinaigrette

Cider

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.

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Baking Sheet

Oven

Place panettone in large bowl. Melt butter in small skillet over medium heat.

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Panettone

Butter

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Frying Pan

Bowl

Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute.

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Garlic

Thyme

Sage

Pour butter mixture over panettone; toss to coat.

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Panettone

Butter

Add cheese and sprinkle with salt and pepper; toss.

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Salt And Pepper

Cheese

Spread cubes on prepared sheet.

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Spread

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

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Croutons

Equipment you will use

Baking Sheet

Oven

Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Ingredients you will need

Radicchio

Water

Ice

Equipment you will use

Bowl

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead.

Ingredients you will need

Brussels Sprouts