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Ingredients

• 1 1/2 cups fresh bread crumbs
• 2 teaspoons thyme leaves
• 2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
• 4 tablespoons unsalted butter
• 2 pounds medium-sized Brussels sprouts, washed and trimmed
• salt and pepper
• 6 ounces pancetta in small dice (1 1/2 cups)
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/2 cup balsamic vinegar
• 1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
• 2 tablespoons chopped parsley

Description

Adapted From Sunday Suppers At Lucques Posted On The Smitten Kitchen. One Can Omit Pancetta Or Replace It With Another Meat If Desired

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