This rustic combination of Brussels sprouts and smoky pancetta are a nice pair for a cold autumn evening. Perfect served with a roasted chicken, turkey, or a pork tenderloin.
- 1 pound of pancetta (or thick slab bacon) cut crosswise in thin strips
- 1 Spanish onion thinly sliced
- 10 garlic cloves, cut in half lengthwise
- 2 pounds Brussels Sprouts, stem end removed and halved
- Kosher salt and freshly ground pepper
In a deep skillet, cook the pancetta over medium-high heat, allowing the fat to render and the meat to crisp. Leaving the rendered fat in the pan, transfer the crisped pork to a plate and set aside. Add the onion to the pan and saute, stirring often. Just before the onion turns a nice golden color, add the garlic so it will lend its flavor without burning. Remove the onion and garlic mixture and transfer to the plate with the pancetta. Continuing to use the same oil, and working in batches, saute the Brussels sprouts, seasoning with a pinch of salt and a grind of pepper, until nicely crisped and browned. Add back to the pan the onion, garlic, and pancetta mixture and stir to incorporate. If the Brussel sprouts are still not tender, you may add a small amount of chicken stock. Turn heat to medium-low, cover the pan, and allow to simmer just until the sprouts are tender. Check seasoning and add salt and pepper to taste. Serve immediately.
Serves 6 – 8