Pancetta Chestnut Brussel Sprouts
By Catherine Lee, 14 December 2011 –
1 pound brussel sprouts
5 oz pancetta or smoked bacon
3 oz chestnuts
1 tsp olive oil
salt and pepper
Wash, trim and cut sprouts in half. Blanche in boiling salted boiling water for 2 minutes. Chop pancetta (or smoked streaky bacon) and crisp in a hot pan with a tsp of olive oil. Season bacon with salt and pepper. Thoroughly drain the sprouts and carefully add to pan with bacon. Toss. Watch for back-splash. Chop chestnuts and put in the pan 3 minutes before the sprouts are done. Do not add chestnuts too early or they will turn mushy. 10 secs before you are ready to remove the sprouts, add a squeeze of lemon juice. Put in a bowl and serve immediately.