Nytimes Cooking Brussel Sprouts Pancetta

Brush the bread slices with olive oil.

Nytimes cooking brussel sprouts pancetta. While the pancetta is cooking trim the ends of the brussels sprouts and cut in half from the root to the tips of the sprout. Add the garlic and pancetta and sauté until its beginning to crisp about 5 minutes. Then add the paprika and thyme stir to blend and cook until its very aromatic about 30 seconds.

Heat the oil in a pan. Bring a pan of salted water to the boil. Season to taste with salt and freshly ground black pepper.

Add the remaining 14 cup of oil to the skillet. Add the brussels sprouts and vinegar and bring to a boil. Prep the Brussels sprouts.

Drain the sprouts well then stir them into the pancetta chestnut and onion mixture. Drizzle the slices with the honey and cracked pepper then serve enjoy. Cook 1 minute longer.

Line a large baking sheet with parchment paper or tin foil and set aside. Cook and stir for 5 minutes. Cover and bring the water to the boil turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.

Scatter the Brussels sprouts pancetta and hazelnuts over the cheese. In a large skillet cook pancetta over medium heat until slightly crisp. After 10 minutes stir the sprouts and pancetta or shake the dish well and return to the oven for another 10 minutes.