Sautéed Pancetta & Brussel Sprouts
So I think we can all agree that bacon makes everything better. You know what makes bacon dishes even better? When you use the fat to cook with. YUM. So, that’s what we’ve done here. We used Pancetta (which is an Italian bacon) as it is slightly saltier and has a bit of a stronger taste, but bacon will work just fine. Even if you don’t like brussel sprouts, you will love this….. because, bacon. Want it to be even better? Try pairing it with the Big Rock Scottish Style Heavy Ale.
125g cubed Pancetta*
15-20 brussel sprouts, trimmed & quartered (see how to trim them here)
1 tsp canola oil
Salt and pepper to taste
*Can substitute with bacon.
In a large saucepan over medium heat, saute the pancetta. Cook until browned and crispy. Remove the pancetta and set aside on a plate with paper towel, keeping the fat in the pan. Add the oil and brussel sprouts. Saute until brussel sprouts soften and brown, about 5 mins. Add the pancetta back to the pan. Stir to warm the pancetta and season with salt and pepper. Remove from heat and serve immediately.
+ There are no commentsAdd yours