How To Cook Brussel Sprouts With Crispy Pancetta & Chestnut

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4-6
How To Cook Brussel Sprouts With Crispy Pancetta & Chestnut

Ingredients

  • 500g brussel sprouts trimmed (i use the small button sprouts)
  • 1 tbls. chicken schmaltz or oil
  • 20g butter
  • 75g F&co pancetta cut into lardons
  • 150g chestnuts roughly chopped (vacuum packed)
  • Few fresh thyme leaves
  1. Blanch the sprouts in boiling salted water until tender, 5 to 6 minutes then drain & keep warm
  2. Fry the lardons in the fat over medium high heat till crispy , drain excess fat & reserve
  3. Saute the sprouts in the lardon pan with the butter for a couple of minutes to lightly colour & season with sea salt & black pepper
  4. Add the crispy lardons & chestnuts then toss together
  5. Finish with fresh thyme leaves & serve.

How To Cook Brussel Sprouts With Crispy Pancetta & Chestnut