Pancetta Brussels Sprouts
Pancetta Brussels Sprouts
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 pound fresh Brussels sprouts (trimmed)
-
2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta (coarsely chopped)
- 2 garlic cloves (minced)
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Instructions
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy 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 Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
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