Brussels Sprouts with Pancetta

Combine white bread crumbs and a quarter cup of olive oil and spread on a baking sheet.

Toast mixture in stove until crumb mixture is golden brown, about 10 to 12 min.

2. heat butter and olive oil left over until butter foams. Pour in Brussels sprouts, toss, season with salt and pepper, and sauté over medium heat until outer brussels sprouts are lightly browned, about 5 min. Add pancetta cubes and sauté, stirring often, until Brussels sprouts are slightly yielding, nicely browned, and pancetta cubes are crispy, about 10 min. Turn heat to very low, add garlic and onions, sauté 2 min.

3. increase temperature again sharply, add balsamic vinegar and clear soup, bring to a boil and stir through, or stir again until brussels sprouts are cooked, soft and glossy glazed, about 10 min.

Season to taste, transfer to a warmed bowl, sprinkle with parsley, crumble breadcrumb mixture on top.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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