brussels sprouts with peanuts and chestnuts

Nonno likes Brussels Sprouts, Pancetta, Peanuts, & Chestnuts

In my opinion, Brussels sprouts have a bad rap that is unwarranted.

Brussels sprouts are a great green vegetable – An ideal source of protein with a single serving delivering the daily vitamin C and vitamin K requirement.
They are a cruciferous vegetable which provides a rich variety of nutrients and are only a few calories.  Some other vegetables in this group are cauliflower, cabbage, garden cress, bok choy, and broccoli.  Brussels Sprouts are a very versatile vegetable that can be tasty when combined with the right things. Brussels sprouts can be cooked, steamed, boiled and even fried. (of course, Italians fry everything).
Nonno thinks they are best when they are cooked with other ingredients.  Nonno`s favorite Brussels Sprout dish is boiled and then fried in virgin olive oil, with pancetta, peanuts, and chestnuts.
(This tasty vegetable dish takes only about 20 minutes to prepare).

What you will need to make Nonno`s favorite Brussels sprouts:

• A large pot to boil and a frying pan
• 2 tablespoons of virgin olive oil
• 1 lb. of trimmed Brussels sprouts
• 1/4 lb. of finely diced pancetta
• 1/4 of a lb. cooked (roasted is better) chestnuts, each broken into 4 pieces
• 1/4 lb of unsalted peanuts
• 1 tbsp of fine sugar
• 200 ml. of vegetable stock

How to make Nonno`s favorite Brussel sprouts:

1. Boil the sprouts for 3 minutes, slightly soft but not mushy. (Icut them in half)
2. Drain the Brussel sprouts.
3. Fry the pancetta until brown and crisp.
4. Remove the pancetta from the pan and set aside.
5. Add the peanuts, chestnuts, and sugar, stirring and tossing in the pan
6. Add the vegetable stock and reduce by half.
7. Add the sprouts and pancetta back to the pan and warm through
8. Serve and Enjoy.

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