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Brussels Sprouts with Pancetta




Source of Recipe


adapted from Cooking Light, 12/2003


Recipe Introduction


The original recipe calls for proscuitto and is delicious. I thought that lardon of pancetta would be nice in place of the proscuitto. This was so good. The lardon and the Brussels sprouts really go well together.



List of Ingredients




3 c. trimmed Brussels sprouts (about 1 1/2 lb.) - sliced in thirds
1/4 - 1/2 c. pancetta, cut into lardon
Olive oil
1 T. butter (or more, to taste)
salt and freshly ground black pepper, to taste
1 T. fresh lemon juice


Recipe



Steam sprouts for a couple of minutes or until just barely crisp, tender.

Heat a little bit of olive oil in a large skillet and add the pancetta. Cook until crisp. Remove from pan, reserving the fat and set aside.

Add sprouts to pan, adding more olive oil, if needed. Saute a few minutes until done and lightly brown. Add butter, salt and pepper and pancetta, tossing to combine. Drizzle with juice.

Serves 6.