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 www.food52.com!