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Chestnut & Pancetta Sprouts
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Traditional
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6 serving
Prep time:
Cook time:
Serves: 6
The ultimate way to serve sprouts at Christmas. Pair your greens with crispy pan-fried pancetta, cooked chestnuts and plenty of butter for a side dish everyone will want to try. If you find it hard to source seasonal chestnuts, this recipe works equally as well with lightly toasted almonds or pecans.
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Ingredients
- 1 kg brussels sprouts
- 200g sliced pancetta
- 200g cooked chestnuts
- 50g butter
- 1 onion, finely chopped
Method
Step 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.
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