BRUSSELS SPROUTS WITH PANCETTA {giada}

By grinder

Ingredients

• 1 lb. fresh Brussels sprouts, trimmed
• 2 tablespoons olive oil
• 3 oz. paper-thin slices pancetta, coarse chop
• 2 garlic cloves, minced
• Salt
• Freshly ground black pepper
• 3/4 cup low-salt chicken broth

Preparation

Step 1

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat oil in a heavy large skillet over med-heat. Add pancetta and sauté until beginning to crisp, about 3 minutes. Add garlic and sauté until pale golden, about 2 minutes. Add Brussels sprouts to the same skillet and sauté 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.