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.