Brussel Sprouts with Pancetta

Here is the recipe for a yummy wintertime side dish that is mentioned in Nosheteria.

Serves 4-6

6 cups brussel sprouts, halved or quartered depending on size
1/4 pound pancetta, cut into small lardons
2 teaspoons olive oil (optional)
3/4 cup water or broth
pepper to taste

In a large skillet, over medium-high heat, brown pancetta. When brown and crisp, about 5 minutes, remove to a paper towel covered plate to drain. If the pan looks too dry, add a bit of olive oil, and the brussel sprouts. Sautee until the brussel sprouts brown slightly, an additional 5 minutes. Add the liquid, cover the pan to steam and let cook, stirring occasionally for about 10 minutes, or until vegetables are adequately softened. Remove the lid, turn heat up to high to let liquid cook out if any. Add the pancetta lardons back to dish, stir, then taste, seasoning with pepper. I find the brussel sprouts not to need much salt if any, due to salty nature of the pancetta.