Brussels Sprouts Braised in White Wine with Pancetta

This dish couldn't be easier, and it tastes even better the next day. In my opinion, everything tastes better with a little wine and bacon, and Brussels sprouts are no exception. Pancetta, which is unsmoked Italian bacon, gives this dish a satisfyingly savory flavor. One of my favorite Sonoma County restaurateurs, John Stewart, makes his own pancetta, and that's what I use, but you can find readily find pancetta at the market now. You can also substitute prosciutto, which is not smoked, but is quite a bit leaner than pancetta, and its flavor more subtle.

This recipe is from Christine Hanna's guest blog post on!
2 pounds Brussels sprouts, halved lengthwise
4 ounces pancetta, cut into small dice
1/2 cup dry white wine, such as Chardonnay
Salt and freshly ground pepper

Serves 8
In a large pot of salted boiling water, cook the Brussels sprouts until crisp-tender, about 5 minutes. Drain. In a large sauté pan sauté the pancetta over medium heat until browned and the fat is rendered, about 5 minutes. Stir in the wine and cook to reduce by half. Add the Brussels sprouts and toss to combine. Add salt and pepper to taste.

2006 Hanna Alexander Valley Cabernet Sauvignon
2007 Hanna Alexander Valley Cabernet Sauvignon