Brussels Sprouts with Pancetta
This Italian side dish combines fresh Brussels sprouts with crisp pancetta and garlic. The sprouts are first blanched, then sauteed with the pancetta before being simmered in a light chicken broth which reduces to a glossy coating. It's a flavourful accompaniment that comes together in only 20 minutes, serving four people.
Ingredients
- 450g fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 180g paper-thin slices pancetta, coarsely chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 180ml low-salt chicken broth
Method
- Boil the Brussels sprouts in a large pot of salted water for about 4 minutes to partially cook them, then drain.
- While the sprouts cook, warm the olive oil in a large, heavy frying pan and add the chopped pancetta, cooking for about 3 minutes until it starts to crisp.
- Stir in the minced garlic and continue to cook for about 2 minutes until it turns a pale golden colour.
- Transfer the drained Brussels sprouts to the same pan and cook for about 5 minutes until they are hot and beginning to brown.
- Season the mixture with salt and black pepper according to your taste.
- Pour in the low-salt chicken broth and allow it to simmer for about 3 minutes until the liquid reduces enough to coat the sprouts. Serve immediately.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySide dish
Cuisineitalian
AuthorFood Network UK
