Brussels sprouts with pancetta Recipe

Brussels sprouts with pancetta Recipe

  • salt
  • 900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed
  • 2 tsp olive oil
  • 225g/8oz pancetta, cut into cubes
  1. Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander.
  2. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown.
  3. Add the drained sprouts and stir together to warm through. Serve immediately.
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