Brussels sprouts with pancetta in mustard cream

  • 5 lbs Brussels sprouts, trimmed and halved (about 2-3 stalks, depending on size)
  • ¼ c coarse salt
  • 2 T olive oil
  • 1 c pancetta cubed
  • 1c whipping cream
  • ¼ c Dijon mustard
  • coarse salt
  • fresh-ground black pepper

In a large pot of salted water blanch sprouts until tender. Drain and set aside. In a large saucepan heat olive oil on medium/high heat. Add pancetta and fry until crisp. Add cream and mustard. Reduce on medium heat until mixture begins to thicken. Once mixture has reached a thick, silky texture, add Brussels sprouts and coat with mixture. Season with salt and pepper to taste, garnish dish with pangrattato** if desired.

**Pangrattato: crispy bread crumbs.