Panettone Panzanella with Pancetta and Brussels Sprouts

Ingredients for Panettone Panzanella with Pancetta and Brussels Sprouts

• 2 tablespoons (1/4 stick) butter

• 1 6- to 200g Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices

• 120 मिलीलीटर अतिरिक्त कुंवारी जैतून का तेल

• 80ml apple cider vinegar

• 60ml finely chopped shallots

• 120ml (about) apple cider

• नॉनस्टिक वनस्पति तेल स्प्रे

• 2150ml 3/4-inch cubes panettone* or raisin challah (about 450g )

• 60 ग्राम (1/2 स्टिक) मक्खन

• 2 लहसुन की कलियाँ, बारीक कटी हुई

• 1 tablespoon chopped fresh sage

• 2 चम्मच बारीक कटा हुआ ताज़ा अजवायन

• 6 tablespoons finely grated Parmesan cheese

• Coarse sea salt (preferably gray crystals)

• ताज़ा पिसी हुई काली मिर्च

• 1 10- to 300g head of radicchio, halved, cored, thinly sliced

• 350g 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips

• 450g small brussels sprouts, trimmed, quartered lengthwise

• Fresh pomegranate seeds (optional)

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 smooth. 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.

Preheat oven to 204°C. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

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

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

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. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.