Recipe: Brussel's Sprouts with Pancetta

Name: Brussel's Sprouts with Pancetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced rolled pork belly.; Pan fryed Brussel's sprouts for 4:600 g (21 oz) of Brussel's sprouts; 12 paper thin, slices of pancetta; coarse sea salt, table salt and freshly ground pepper; 1 teaspoon of olive oil

By chef patrick Asfaux 5/5 (3 reviews)

Prep 15 min

Cook 25 min

Total 40 min

Servings 4 serv.

Un savoureux mélange de choux, de croquant et de fumé amené par la pancetta rôtie

Ingredients for 4 servings

Adjust for

servings

A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced rolled pork belly.

Pan fryed Brussel's sprouts for 4:

600 g (21 oz) of Brussel's sprouts
12 paper thin, slices of pancetta
coarse sea salt, table salt and freshly ground pepper
1 teaspoon of olive oil

Step-by-step directions

1 Bring 2 litres (2.1 qt) of water to the boil.

2 Trim down the Brussel's sprouts and blanch them in the boiling water for 3 minutes. Strain them. (this will prevent any digesting troubles)

3 Bring some salted water to the boil and cook your brussel's sprouts. They will be cooked when the tip of an office knife can easily get into the sprout.

4 In a large frying pan, heat up the olive oil, add in the Brussel's sprouts and the slices of pancetta.

5 Toss the lot, and season slitghly with salt and pepper. When the sprouts have reached a nice golden color and the pancetta are crispy, take the lot of the heat and serve on a nice dish.

Serve hot, either as a side dish with a roast of pork or for a frugal meal.