4.5/5
(2 Votes)
Ingredients
- 1/4 cup Pancetta diced
- 3 tblspoons Olive oil
- 1 teaspoon Garlic minced
- 1 ea Shallot sliced
- 2 lbs Brussell Sprouts stem ends trimmed, halved lengthwide
- 1/2 cup Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Parmigiano Reggiano finely grated
Preparation
Step 1
Using a saute pan, with a lid, render pancetta in 2 tablespoons of olive oil over medium heat; 2 minutes.
Add garlic and shallot and saute for another minute.
Add Brussels sprouts, chicken broth, salt and pepper and stir to combine.
Cover and cook for 4 minutes or until desired doneness.
Transfer to serving bowl and garnish with freshly grated Parmigiano-Reggiano cheese
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