Brussels Sprouts with Pancetta #812 11/06

Categories:
New 2006, vegetables

1 lb fresh brussles sprouts; trimmed
2 tablespoon olive oil
4` oz pancetta, sliced thin; chopped
2 clove garlic; chopped
Salt and pepper; to taste
3/4 cup chicken broth

Clean and trim sprouts. Cut the larger ones in halves or thirds. Partially cook the sprouts in boiling water for 10 minutes. Drain. Heat the oil in a large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the sprouts and saute until beginning to brown, about 5 minutes. Add broth and simmer until broth reduces just enough to coat the sprouts, about 3 minuttes. Taste and season with salt and pepper. Be careful with the salt becausse the pancetta has salt in it. Might not even need salt.

Contributor: Giada DeLaurentiis

Yield: 4 servings