Makes 4 servings
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 slices of pancetta, chopped
- 7 ounces vacuum-packed roasted, peeled chestnuts, roughly chopped
- small pinch of red-pepper flakes
- leaves stripped from a sprig of fresh thyme
- Trim off a little of the base from each Brussels sprout.
- Cook the sprouts in a pan of boiling salted water until they are crisp-tender, 8–10 minutes.
- Drain and refresh in a bowl of ice water until cooled, then drain again.
- Cut the sprouts in half through the core so that they will take in more flavor from the other ingredients.
- Just before you are ready to serve, heat the oil and butter in a pan and fry the pancetta until it is golden brown and crisp.
- Add the chestnuts, pepper flakes, and thyme leaves and stir over medium to high heat to warm the chestnuts. Add the blanched sprouts with a splash of water.
- Stir-fry until the sprouts are warmed through and excess liquid has evaporated, 1–2 minutes.
* Season generously with black pepper, then transfer to a warm platter and serve.
From "Cooking with Friends"