Crispy, salty, and slightly sweet Brussel sprouts cooked with pancetta is the only way I can get my family to eat this cabbage-like vegetable. The trick is to get an almost carmelized exterior, extra browned, which the pancetta fat helps to achieve effortlessly. The end result is a crunchy outside with a tender inside. A refreshing glass of Valente Emozione No 1 100% Montonico is the perfect wine to serve with this recipe.
To make this vegan friendly omit the pancetta and add an extra tablespoon of EVOO.
See ingredients, directions and pairings.
1-1/2 pounds Brussel Sprouts, cleaned, trimmed and cut lengthwise.
8 ounces Pancetta, cut into cubes
4 tablespoons EVOO
4 Garlic Cloves, halved
Pinch of Red Chili Flakes
Sea Salt and Pepper to taste