Name: Pancetta and Brussels sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 120 gm flat mild pancetta, halved widthways and thinly sliced; 2 single-clove garlics, thinly sliced (see note); ¼ cup torn sage leaves (loosely packed); 400 gm Brussels sprouts, larger ones halved (about 20); 60 ml chicken stock (¼ cup); 1 tbsp butter

Pancetta and Brussels sprouts

Australian Gourmet Traveller side dish recipe for pancetta and Brussels sprouts.

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

2 tbsp extra-virgin olive oil

120 gm flat mild pancetta, halved widthways and thinly sliced

2 single-clove garlics, thinly sliced (see note)

¼ cup torn sage leaves (loosely packed)

400 gm Brussels sprouts, larger ones halved (about 20)

60 ml chicken stock (¼ cup)

1 tbsp butter

Method

Main

1.Heat olive oil in a casserole over medium heat, add pancetta and cook until starting to crisp (2-3 minutes). Add garlic and sage and cook until just starting to colour (1 minute). Add Brussels sprouts, stir, then add chicken stock and butter and cook over medium heat until soft (14-15 minutes). Serve immediately as an accompaniment to fish or chicken.