Brussels Sprouts with Chestnuts & Pancetta

Submitted By:
JHP


Background Info:
Sprouts have had a bad press of late - probably because we remember grandma putting them on to boil in the second week of November to be ready for Christmas dinner.

This is a more contemporary twist which shouldn't just be reserved as an accompaniment to turkey. No. of Servings:
Preparation time:
10min(s) Course:
Other Cooking time:
20min(s) Cooking Instructions:
Trim the sprouts and cut a cross in the base to aid cooking.
Place in a saucepan of salted water and bring to the boil.
Turn down the heat and simmer for 10 minutes (or until tender).
Whilst the sprouts are cooking heat a large frying pan or wok, then add the pancetta.
Fry the pancetta for 5 minutes unitil starting to go crispy.
Drain the sprouts and add to the frying pan.
Lightly fry together for 2 minutes, stirring contunuously. This will enable the sprouts to take on pancetta flavour.
Add the chopped chestnuts and stir the contents of the frying pan together.
Serve.