Ingredients
- 2 lbs Brussels sprouts
- 8 oz pancetta, rind removed and cut into 1/2 inch cubes
- 1 tbsp vegetable oil
- 2 tbsp butter
- 8 oz vacuum-packed chestnuts
- 1/4 cup Marsala
- Large bunch parsley, chopped to give about 1 cup
Preparation
Step 1
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash. (This may not be necessary, but I can't not do it). Tip prepared sprouts into a large pan of salted boiling water and cook until tender-crisp, about 5 minutes, depending on size. Just spoon one out of the water and test to be sure.
Meanwhile, in a pan large enough to hold everything later, cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they're bronzed and crisp, but not dried out.
Add the butter and the chestnuts and, with a wooden spoon or spatula, press on the chestnuts to break them up a little.
When the chestnuts are warmed through, turn the heat up and toss in the Marsala, letting it bubble away fusing with the pancetta fat and chestnutty butter to form a glorious savoury syrup.
Add the drained sprouts and turn well, sprinkling in half the parsley as you do so. Give a good grinding of pepper; you shouldn't need salt but taste to see. Decant to a warmed serving plate and sprinkle over the remaining chopped parsley.
Makes 8 servings.