Yield: 4 servings
* 1 pound fresh Brussels sprouts, trimmed
* 2 tablespoons olive oil
* 3 ounces paper-thin slices pancetta, coarsely chopped
* 2 garlic cloves, minced
* Salt and freshly ground black pepper
* 3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted
water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add
the pancetta and saute until beginning to crisp, about 3 minutes. Add
the garlic and saute until pale golden, about 2 minutes. Add the
Brussels sprouts to the same skillet and saute until heated through
and beginning to brown, about 5 minutes. Season with salt and pepper,
to taste. Add the broth and simmer until the broth reduces just enough
to coat the Brussels sprouts, about 3 minutes. Serve.