Brussels Sprouts with Pancetta
(Cavoletti Con Pancetta)
Ingredients:
1 pound small brussels sprouts, trimmed, halved through root ends
1 teaspoon extra virgin olive oil
1/4 pound of 1/8-inch thick slices pancetta, cut crosswise into 1/3-inch wide strips
1 and 1/2 teaspoons chopped fresh thyme
1 and 1/2 teaspoons chopped fresh sage
Directions:
Cook brussels sprouts in saucepan of boiling salted water until tender.
Drain.
Heat olive oil in large skillet over medium-high heat.
Saute pancetta until crisp.
Spoon off all but 1 tablespoon drippings.
Add warm brussels sprouts to skillet.
Sprinkle with thyme and sage.
Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.
Season to taste with salt and pepper and serve. Serves 6.