- 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.