Ingredients
Instructions
- 4 servings
- 30m
- 1Cut the bottoms off the sprouts and split them in half. Discard and browning or pale outer leaves.
- 2Dice your bacon or panchetta and saute in olive oil on medium heat. When the fat has rendered out, remove the pork with a slotted spoon to leave behind the fat.
- 3Still on medium heat, place your split brussels into the fat with the cut side down. Do not stir, instead allowing the cut side to brown, about 5 minutes.
- 4Stir in the garlic, shallots and pepper flakes with a drizzle of olive oil. Cook, stirring continuously, for 2 minutes. Then add in the stock, lower the heat and cover the pan.
- 5After 5 minutes, or the stock has fully evaporated, add more salt and pepper if desired. Serve immediately.