Ingredients
5 total- 200 g of sliced pancetta
- 200 g of cooked chestnuts
- 50 g of butter
- 1 onion, finely chopped
- 1 kg of brussels sprouts
Method
4 stepsStep 1
Trim the brussels sprouts, remove the outside leaves and cut them in half. Cook for 4 mins in boiling salted water, then run under the cold tap to refresh. Leave in a colander to drain.
Step 2
Coarsely chop thinly sliced pancetta. In a large frying pan, heat 25g butter, add the pancetta and fry until crisp and golden (about 3 mins), then remove to drain on kitchen towel.
Step 3
Add another 25g butter to the pan, and cook the onion with the halved ready-cooked chestnuts for about 10 mins, or until the onion has softened.
Step 4
Add the pancetta, then the drained sprouts, stir well and cook for another minute, until the sprouts have heated through again. Season and serve.