Brussel Sprouts And Pancetta Recipe

Trim the base of the brussels sprouts and cut them in half lengthways.

Brussel sprouts and pancetta recipe. Sauté the pancetta in the hot goose fat until crisp. Toss together brussels sprouts pancetta garlic oil and salt and pepper to taste in an 11 by 7 inch baking pan and spread in 1 layer. Cook for 8 10 minutes or until tender then drain in a colander.

Toss in the sprouts and cook for 2 3 minutes tossing occasionally. Add brussels sprouts sprinkle with salt and pepper and sauté tossing frequently until lightly browned about 5 minutes. Bring a saucepan of salted water to the boil and add the sprouts.

Add the pancetta and saute until beginning to crisp about 3 minutes. Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Heat a frying pan over a high heat until hot.

Drain well again and set aside until nearly ready to serve. Roast in upper third of oven. Bring a pan of salted water to the boil.

Blanch the brussels sprouts in a pan of boiling salted water for 3 mins then drain and tip into a bowl of iced water to cool quickly. Toss in the sprouts and stir fry for 2 3 mins adding the sage to serve. Add the garlic and saute until pale golden about 2 minutes.

Add diced pancetta and sauté tossing frequently until sprouts are well. Add the sprouts and blanch for 2 3 minutes then drain well.