Serving Size: 12
• Working with one sprout at a time, remove as many of the outer leaves as you can until you reach
those firmly attached to the core. Trim the stem end, freeing more leaves, and repeat until you
reach the dense center. Slice the center thinly.
• Warm the olive oil or duck fat in a very large nonreactive saucepan. Add the carrot, celery and
onion (together they make the mirepoix) and pancetta and cook over medium heat for 5 to 8
minutes, without browning the vegetables, until they have softened.
• Add one-half cup water and the Brussels sprouts sprinkle with the salt and stir well to combine.
Cover the pan and cook for approx. 10 minutes, stirring often until the leaves are tender. Season
with a little freshly ground pepper, correct for salt and add a dash of vinegar. Sprinkle with prepared
breadcrumbs if desired.
Serve while the color is still vivid.