Brussels Sprouts with Port & Pancetta
Briefly boiled then blanched for freshness, the Brussels sprouts in this quick and easy recipe are flavoured with the richness of pancetta and the warmth of port. Serves 6-8 as a side.
Method
Put a large pan of cold water over a high heat and bring it up to the boil. Carefully tip in the sprouts and let them boil for one minute, while you fill another large pan or bowl with cold water. As soon as the minute is up, drain the sprouts and tip them into the cold water immediately. After about 30 seconds, drain them and set aside.
Put a large frying pan over a medium heat, let it warm up and then add the pancetta (you won’t need to add any oil). Cook the meat until it is starting to brown and crisp, then add the port and let it sizzle away for about a minute, stirring regularly. Gently tip the sprouts into the pan and cook for a further 5 minutes, tossing the sprouts carefully every so often so that they are nicely coated in the sauce. Season to taste with salt (you probably won’t need much) and pepper, then serve straight away.
