brussel sprouts + pancetta

11/11/2009 § 1 Comment


going home on the 6 train with the coworker, i had the strange urge to ask b for her advice on how to cook brussel sprouts. mostly because i haven’t really cooked since moving to new york last year. and for whatever reason, i had one small batch of brussel sprouts in my refrigerator.

to my pleasant surprise, she had a very specific way of preparing hers, but ultimately, it all came down to the bacon. sadly, i never buy bacon, but i happened to have pancetta. saved ! so with a little bit of b’s guidance, and having had a jolt of cooking inspiration from my dear friend linda, i set out to combine two ingredients i love on their own, and see what magic they would make together.


brussel sprouts
chopped pancetta
chopped garlic
chicken broth
olive oil
sea salt, pepper

1. throw cleaned brussel sprouts in salted boiling water for 4-5 mins. remove/drain.
2. heat up olive oil in pan, sautee pancetta for 2 mins, add garlic for another 2.

3. add brussel sprouts and cook until brown (not ‘sissy brown’, b says).

4. cover pancetta with a bit of broth, and let cook for a few mins. add salt, pepper.

the bitter, crunchy, caramelized taste of the brussel sprouts swimming in the salted, smoky fattiness of the pancetta just about killed me. the best part is that i already had both of these ingredients lying around in the fridge, which for me translates into a very low-maintenance dish. i love simple, classic dishes, and sometimes prefer them to everything else.


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