Tuesday, January 03, 2006

SAUTÉED BRUSSELS SPROUTS WITH PANCETTA AND LEEKS

2 lb Brussels sprouts, as small and firm as you can find
1 cup coarsely chopped pancetta
2 medium-sized leeks, washed, trimmed, and sliced crossways
¼ c heavy cream

Trim Brussels sprouts close to the base and cook them in boiling, salted water until they can be pierced by a knife but are still firm.

Meanwhile, in a large sauté pan, render chopped pancetta with the leek. When the pancetta is crisp, and the leek is softened, add sprouts, and season with salt and pepper.

Finish with heavy cream.

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