->Brussels Sprouts 32 <-

Serves 4 2 tablespoons olive oil

6 ounces pancetta or bacon,

1/4" dice

1 1/2 pounds brussel sprouts, trimmed and cut in half

salt to taste

3/4 teaspoon black pepper

3/4 cup golden raisins

1 3/4 cup chicken stock

12"

over medium heat, stirring often, until the fat is rendered and 5 to 10 minutes. Remove the

pancetta to a plate lined with a paper towel. Add Brussels sprouts,

salt, and pepper to the fat in the pan and saute over medium heat

about 5 minutes, until lightly browned. Add raisins and chicken

stock. Lower heat. Cook uncovered, stirring occasionally, until

sprouts are tender when pierced with knife, about 15 minutes. If

skillet becomes too dry, add a little chicken stock or water. Return

pancetta to pan, heat through, season to taste, serve.