Brussels Sprouts-and-Chestnut Gratin
Yield: 8 to 10 servings
- 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
- 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.
- Trim brussels sprouts, and cut an "x" in stem ends.
- 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.
- Brown pancetta in hot oil in a skillet; add chicken broth, and cook over low heat, stirring to loosen browned particles.
- 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.
- Bake at 375° for 25 minutes or until thoroughly bubbly and breadcrumbs are browned.
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