Sautéed Brussels Sprouts with Pancetta*

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1 lb Brussels sprouts, trimmed and halved

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or Flying Olive Single Varietal of your choice

1 pkg (4 oz) diced Pancetta* or 3-4 slices of Pancetta, chopped

2 cloves garlic, minced

¼- ½ cup chicken broth or stock

½ tsp freshly ground black pepper

Salt to taste

Bring a large pot of water to a boil. After trimming and halving the Brussels sprouts, cook them in the water for about 5 minutes. Drain.  Place them in an ice water bath.  Drain again and place on paper towels to dry.

Meanwhile, put a large skillet on medium heat and add the Flying Olive Garlic EVOO. Add the pancetta and cook until the pancetta is crispy.  Add the minced garlic and cook for 1-2 minutes until fragrant. Remove the pancetta/garlic mixture from the skillet to a serving bowl, draining as much of the EVOO as possible back into the pan. Add the Brussels sprouts and sauté until they begin to turn slightly brown and are warmed through. Add ¼ cup of chicken broth and the pepper. Simmer for about 3-5 minutes until the broth is reduced. If necessary, add a little more chicken broth. Add the Brussels sprouts into the bowl with the pancetta and garlic.  Toss. Season with more salt and pepper to taste.

Submitted by Barb L.

Based on a recipe by Giada de Laurentiis, Everyday Italian, 2005, Clarkson Potter/Publishers

*Pancetta is a mild Italian ham, not salty, sweet, or smoked. You can also use bacon or ham. As these can be salty, be sure not to add any salt until you taste!