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Brussel's Sprouts with Pancetta

From the one star french chef Patrick Asfaux

Brussel's Sprouts with Pancetta
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5.0/5 (3 votes)
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A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced rolled pork belly.

Pan fryed Brussel's sprouts for 4
  1. 600 g of Brussel's sprouts
  2. 12 paper thin, slices of pancetta
  3. coarse sea salt, table salt and freshly ground pepper
  4. 1 teaspoon of olive oil


1) Bring 2 litres of water to the boil.
2) Trim down the Brussel's sprouts and blanch them in the boiling water for 3 minutes. Strain them. (this will prevent any digesting troubles)
3) Bring some salted water to the boil and cook your brussel's sprouts. They will be cooked when the tip of an office knife can easily get into the sprout.
4) In a large frying pan, heat up the olive oil, add in the Brussel's sprouts and the slices of pancetta.
5) Toss the lot, and season slitghly with salt and pepper. When the sprouts have reached a nice golden color and the pancetta are crispy, take the lot of the heat and serve on a nice dish.

Serve hot, either as a side dish with a roast of pork or for a frugal meal.
credits photo : © Asfaux Patrick - A.F.Touch