3 pounds Brussel Sprouts
6 tbsp. EVOO
1 cup Shallots sliced thin
2 oz. thickly sliced pancetta, small dice
Salt and Pepper to taste
In a saucepan bring water to a boil, cook brussel sprouts until crisp-tender, about 5 minutes, drain and dry. Cut brussels lengthwise. In a large sauté pan, heat 2 tablespoons of EVOO, add shallots and sauté until golden, put in separate bowl. Add remaining oil to sauté pan, add Brussels cut side down and pancetta. Season with Salt and Pepper and cook for 10 minutes. Transfer to bowl with shallots, mix and serve.