Brussels Sprouts and Pancetta is a modern British recipe for a classic Christmas accompaniment of parboiled Brussels sprouts finished by frying with pancetta before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Brussels Sprouts and Pancetta.
Bring a pan of salted water to a boil, add the sprouts and cook for about 8 minutes or until just tender. Take off the heat and drain into a colander,
Place a frying pan over high heat. When hot, add the olive oil and pancetta and fry for about 6 minutes, or until the pancetta is crisp and golden brown. Add the drained sprouts and stir to mix with the pancetta. Continue frying, stirring gently, until the Brussels sprouts are warmed through.
