Brussels Sprouts With Pancetta And Caraway

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 1 1/2 tablespoons extra virgin olive oil
• 2 ounces pancetta, minced
• 1 large garlic clove, minced
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon caraway seed, ground coarsely in a mortar
• salt

Recipe

• 1 bring a large pot of well-salted water to a boil over high heat.
• 2 trim the base of the sprouts and cut an "x" in each to help the sprouts cook faster.
• 3 boil until just tender, about 5 minutes; test by piercing with a knife.
• 4 drain and cool quickly under cold running water.
• 5 pat dry, then cut the sprouts into halves and slice thinly.
• 6 heat the olive oil, pancetta, garlic and pepper flakes in a large skillet over moderate heat.
• 7 when the garlic is fragrant and the pancetta just begins to crisp, add the brussels sprouts and the caraway seeds.
• 8 stir until heated through.
• 9 season to taste with salt.