Brussel Sprouts with Pancetta

By á-58

Ingredients

• 1 1/2 pounds brussels sprouts
• 1/4 pound pancetta
• 3 tablespoons good olive oil
• 1 shallot sliced
• 1/2 pound mushooms

Preparation

Step 1

Cut off the brown ends of the Brussels sprouts and pull off any
yellow outer leaves. Cut in half and blanch for 2 minutes dip in ice bath.

Saute pancetta until brown, drain, and remove.

Add olive oil to pan than shallots cook until translucent, add brussels sprouts, and mushrooms, saute until slightly brown and serve immediately.