May 5, 2015
These would have to be one of those vegetables people are afraid to try twice! I hope this recipe changes your mind and you give them one more chance. Instead of pancetta try bacon, Calabrese salami or sausage.
1kg Brussels sprouts, cleaned and cut in half if too big
250g piece pancetta, cut in cubes
250g chestnuts, cooked (optional)
fresh parsley, chopped, divided
1 tablespoon extra virgin olive oil
1/2 cup Marsala wine
Freshly ground black pepper
Place the Brussels sprouts into a saucepan of salted boiling water.
Bring to the boil and cook about for 10 minutes.
Heat the oil in another pot.
Add the pancetta cubes and cook until they are crisp and golden-brown in colour.
If using now, add the chestnuts to the pancetta.
Once the chestnuts have been warmed through, turn the heat up and add the Marsala.
Cook until the mixture has reduced and thickened slightly.
Add the sprouts and half the parsley to the saucepan and mix well.
Season the Brussels sprouts with freshly ground black pepper.
Sprinkle the remaining chopped parsley over the top.
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