Panettone Panzanella with Pancetta and Brussels Sprouts Recipe

Name: Panettone Panzanella with Pancetta and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Melt butter in heavy medium skillet over medium-high heat.
2
Add apple slices and saute until golden brown, turning occasionally, about 6 minutes.
3
Cover; cook until very tender, about 1 minute.
4
Transfer apple slices and pan juices to blender and cool.
5
Add oil, vinegar, and shallots.
6
Blend until smooth.
7
Add cider, 2 tablespoons at a time, blending to pourable consistency.
8
Season vinaigrette with salt and pepper.
9
DO AHEAD: Can be made 1 day ahead.
10
Cover and chill.
11
Bring to room temperature before using.
12
Preheat oven to 400F.
13
Spray large rimmed baking sheet with nonstick spray.
14
Place panettone in large bowl.
15
Melt butter in small skillet over medium heat.
16
Add garlic, sage, and thyme.
17
Saute until fragrant, about 1 minute.
18
Pour butter mixture over panettone; toss to coat.
19
Add cheese and sprinkle with salt and pepper; toss.
20
Spread cubes on prepared sheet.
21
Bake croutons until pale golden, stirring occasionally, about 6 minutes.
22
Cool on baking sheet up to 6 hours.
23
Place radicchio in large bowl of water and ice.
24
Chill at least 1 hour and up to 3 hours.
25
Saute pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain.
26
Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain.
27
DO AHEAD: Can be prepared 2 hours ahead.
28
Let stand at room temperature.
29
Combine croutons, pancetta, and brussels sprouts in large bowl.
30
Drain radicchio very well and add to salad.
31
Add enough vinaigrette to coat, tossing to blend well.
32
Transfer salad to large shallow bowl.
33
Sprinkle with pomegranate seeds, if desired.
34
*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Panettone Panzanella with Pancetta and Brussels Sprouts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panettone Panzanella with Pancetta and Brussels Sprouts

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