Brussels sprouts with Pancetta

Updated: Jul 5

Indulge in the delightful and flavorful experience of Brussels sprouts, a vegetable that is not only versatile but also packed with nutrients, prepared in a straightforward and efficient manner that anyone can master. In this enticing recipe, I have skillfully paired these vibrant green vegetables with the rich, savory notes of bacon-pancetta and the sharp, nutty flavor of Parmesan cheese. The preparation involves a brief simmering process, allowing the Brussels sprouts to become tender while absorbing the delicious flavors of the pancetta, creating a harmonious blend that elevates their natural taste.

Food rich in vitamins and nutrients

This dish is not only a feast for the palate but also a nutritional powerhouse, as Brussels sprouts are loaded with essential vitamins such as vitamin K, vitamin C, and folate, as well as being an excellent source of dietary fiber and protein. The addition of pancetta introduces a delightful crunch and depth of flavor, making this side dish a standout at any meal.

Serving Suggestions

Whether you choose to serve it as a side dish accompanying your main course or transform it into a refreshing salad by adding additional ingredients such as nuts or dried fruits, this recipe is sure to impress your family and guests alike.

Advice

For those interested in preparing this dish, be sure to follow the recipe for detailed instructions on cooking times, ingredient measurements, and tips for achieving the perfect balance of flavors.

Conclusion

You will discover how easy it is to create a dish that is not only visually appealing but also bursting with taste and nutrition, making it a fantastic addition to your culinary repertoire.

Ingredients: simple, total time: 30 min. 2 servings

Preparation:

Wash the Brussels sprouts and remove the first layer and a small part of the stalk, cut them in half.
Cut the bacon into small cubes or small strips.
Finely chop the shallot.
Pour the olive oil into a saucepan over low-moderate heat.
Add diced bacon and fry until transparent.
Now add the shallot to the pan and fry for about 1-2 minutes until it becomes transparent.
Add the Brussels sprouts, so that the cut is on the bottom of the pan, fry for about 3–5 minutes until they are golden brown.
Turn them over and fry for the same amount of time, pour over the broth, add a pinch of salt and pepper, cover pan.
Cook about 20 minutes to low moderate heat, until the liquid almost evaporate. Stir occasionally.
Towards the end, sprinkle with a grated Parmesan. (there must be a little sauce). Put out the fire.
Serve immediately with some addition or any meat.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

If you are a fan of garlic, you can chop it finely and add it before the broth.
This is a very simple and delicious healthy side dish that goes well with all kinds of dishes. You can eat it hot or cold as a salad.
Keep covered in the refrigerator for up to 2 days.