Brussel Sprouts with Pancetta

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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Pancetta is actually rolled Italian bacon seasoned usually with pepper and garlic. The main difference from American bacon is that it is not smoked. But like American bacon it makes everything taste better!

Preparation Time: 25 minutes Serving Size: 2

(1) 1/4 inch thick slice pancetta, cut into cubes
1 clove garlic, chopped
1/4 teaspoon crushed red pepper flakes

8 ounces frozen Brussel sprouts, thawed and halved pole to pole
1/2 cup chicken stock

Render fat from pancetta in a skillet over medium-low heat. Fry until crisp, about 15-20 minutes. Check the amount of fat in the pan. Remove all but 1 tablespoon, if necessary. Add garlic and red pepper flakes. Add thawed and halved sprouts and stir to coat. Pour in chicken stock and cook uncovered over medium heat until sprouts reach desired doneness and most of the stock evaporates, usually about 10 minutes. Remove from heat and let stand for 3 minutes. Serve as a side and sprinkle sparingly with crisped pancetta pieces.

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