Serves 6 1/2 cup pancetta, cubed 2 pounds Brussels sprouts, cut in half 1 cup almonds Salt and pepper, to taste BRUSSELS SPROUTS WITH ALMONDS AND PANCETTA I love to make Brussels sprouts this way: with the accompaniment of salty pancetta—yum!
Heat a large pan and add the pancetta.
Cook until a good amount of grease is created.
Add Brussels sprouts and almonds; cook until
Brussels sprouts are al dente (soft on the
outside, but with a hard core).
Season with salt and pepper.
You can also make this dish in the oven.
Just place all the ingredients in an ovenproof
dish and drizzle with 2 tablespoons olive oil
and bake for 15 minutes.
66 | SWEET PAUL . HOLIDAY 2010
