BRUSSELS SPROUTS WITH PANCETTA AND DRIED FIGS

Dried Figs

Icy Siberian winds are chasing us around here, it feels good after all the humidity we have been suffering; somehow it feels healthier with dry cold but that could be my ‘Swedishness’ popping out. Whatever you feel about it, this cold is perfect for today’s dish, Brussels sprouts is not a vegetable I associate with spring or summer and by adding pancetta and dried figs to them, I got a perfect wintry dish. I used to like dried figs when I was small and then I changed taste but now I have changed back, I don’t know if I should interpret this a bad sign of aging or just be happy of my ficklenness, I think I will go for the latter! Dried figs are perfect to eat when you are just a trifle peckish, they are not too sweet and one is usually enough to make me feel satisfied. Here they add a touch of sweetness that balances the salty pancetta beautifully.

Brussels Sprouts with Pancetta and Dried Figs

BRUSSELS SPROUTS WITH PANCETTA AND DRIED FIGS

Brussels sprouts
pancetta (I used smoked), diced
dried figs, cut in pieces
salt
extra-vrigin olive oil

– Clean and quarter the Brussels sprouts then cook the sprouts slowly in some olive oil until they are soft, add a little salt.
– Add the pancetta and continue cooking until the pancetta is crispy.
– Now add the figs and go on cooking for another 2-3 minutes to soften the figs. Stir often.
– Serve.

Brussels Sprouts with Pancetta and Dried Figs

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