1 Picture
Ingredients
- 1.5 lb brussels sprouts
- .5 lb pancetta, cut into 1/2" cubes
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh parsley
- salt and pepper, to taste
Details
Servings 4
Preparation
Step 1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath nearby. Cook the whole Brussels sprouts in the boiling water for 2 minutes, then drain and plunge into the ice bath. Once they have cooled, drain the sprouts, trim off the tough ends, and cut in half lengthwise.
In a 12- to 14-inch sauté pan, heat the pancetta over low heat until most of the fat has been rendered and the cubes are crispy, 8-10 minutes. Remove the pancetta from the pan with a slotted spoon and reserve. Drain all but 2 tablespoons of the fat. Add the Brussels sprouts to the pan and cook over medium heat until tender. Return the pancetta to the pan and add the thyme, parsley, and salt and pepper and serve immediately.
Review this recipe