The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them. There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.
Obviously, if you can’t get your hands on pancetta, it’s fine to use bacon. Just scissor it up, and fry it in a little more oil than you need for the pancetta, before proceeding.
Photo by James Merrell.
Recipe posted by Nigella