Name: Brussels Sprouts with Pancetta
Yield: 6-8 servings
Ingredients: 2 lbs Brussels sprouts, any loose outer leaves trimmed and the sprouts halved, or quartered if large; 2 Tbsp olive oil; 1 1 ¼" thick slice pancetta, cut into small cubes; Kosher salt and white pepper; Cider vinegar, optional

Yields

6-8 servings

Tender sautéed sprouts with the flavour of Italian bacon.

ingredients

lbs Brussels sprouts, any loose outer leaves trimmed and the sprouts halved, or quartered if large

Tbsp olive oil

1 1 ¼"

thick slice pancetta, cut into small cubes

Kosher salt and white pepper

Cider vinegar, optional

Ingredient Substitution Guide

directions

Notes

Special equipment: Colander

Step 1

Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.

Step 2

Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.

Step 3

Transfer to a serving dish and serve.

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Brussels Sprouts with Pancetta

ingredients

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