Sprouts with pancetta & chestnuts recipe
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35
Serves:     people
Notes from Anna
  • Steaming is by far the best way to prepare sprouts. If your sprouts are fairly large, cut them in half.
  • If you are boiling Brussels sprouts, don’t cut any crosses in the base as this will make them waterlogged and soggy.
 

INGREDIENTS
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INSTRUCTIONS

  1. Remove the outer leaves from the sprouts, cut a cross in the base and rinse under running water. Place them in a steamer basket and steam for 15 minutes.
  2. Meanwhile, wash the spring onions, top and tail and finely slice. Roughly chop the chestnuts and set aside.
  3. -FRY Warm the oil in a frying pan. Add the spring onion and a little salt and, after a couple of minutes, add the diced pancetta. Cook over a low heat for about 3-4 minutes.
  4. Add the steamed sprouts and chopped chestnuts to the pan, stir well to combine and continue cooking for another 3-4 minutes, stirring frequently.
  5. Sprinkle with a generous grinding of black pepper and serve.

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