Sprouts with pancetta
Ingredients
- 1 kg Brussels sprouts, trimmed and halved
- 225g pancetta lardons
- 2 tbsp olive oil
- 4 cloves garlic, minced or very thinly sliced
- salt and pepper
- 5 or 6 fresh sage leaves, torn
Method
- Place pancetta in a heavy-bottomed sauté pan and sauté on medium-low heat for about 5 mins until the fat melts and pancetta turns golden.
- Add olive oil and garlic and sauté for 2 mins, add sprouts salt and pepper to taste and sauté on high heat for 6-10 mins until tender but still firm.
- Stir through fresh sage and serve immediately.
