Brussels Sprouts With Pancetta
- 1 pound fresh Brussels sprouts trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta coarsely chopped
- 2 garlic cloves minced
- Salt to taste
- Freshly-ground black pepper to taste
- 3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
This recipe yields 4 servings.