Pancetta and sprouts pair beautifully together with this easy, 3 ingredient seasonal recipe.
Time: 30 mins
Ingredients (all available to purchase in our food hall)
Channel Farm Brussels sprouts 900g
Olive oil 2 tbsp
Brindisa pancetta, cubed 250g
● Remove outer leaves from the sprouts, trim the bottoms, cut in half through the base.
● Boil a large pan of lightly salted water and prepare a large bowl of iced water.
● Blanch the sprouts for 2 minutes or until just tender. Drain, then put into the iced water. Chill for 15 minutes until cold, then drain again.
● Heat the olive oil in a large frying pan and sauté the pancetta until crisp then add the sprouts and sauté until golden.