Brussels Sprouts With Pancetta And Shallots

The sprouts were a little crisper than I like them, and the preparation was a bit annoying. I think next time I'll steam them, and maybe cut them in half. But the pancetta and shallots were amazing! Do that part, if nothing else!!

Ingredients:

2 good handfuls of Brussels sprouts

30 grams pancetta, diced

1/2 a shallot, finely diced

large pinch of salt

pinch of pepper

you'll also need:

non-stick frying pan with high sides and lid

strainer

heat-proof slotted spoon

bowl lined with paper towels

paper towels

1. wash your Brussels sprouts and pat them dry with paper towels. Cut the ends off, and remove any loose outer leaves.

2. fill the frying pan with about 1-inch of lightly-salted water and bring it to a boil. Add the sprouts, reduce to a simmer and cover. Cook the sprouts for 5 to 7 minutes, until they're just starting to get tender. Drain them, and wipe out the pan.

3. add the pancetta to the pan and cook it over medium heat, stirring occasionally, until it's crisp to your liking. Remove it from the pan with a slotted spoon and let it drain in the bowl lined with paper towels.

4. add the shallot to the pan and cook until it's just starting to brown, stirring frequently.

5. add the Brussels sprouts to the pan, and sprinkle with salt and pepper. Toss to coat, and keep stirring until they're warmed through. Add the pancetta, stir to mix, then serve in a bowl. Yum!

I adapted this recipe from one I found in the magazine Woman's Day.