Ingredients: 2 lbs brussel sprouts
6 oz. pre cooked, vacuum packed chestnuts roughly chopped
4 oz. pancetta or bacon cut in matchsticks
1 clove of garlic sliced
Good pinch of fresh thyme leaves
1 Tbsp butter
1/4 Cup heavy cream
Salt and Pepper to taste
Instructions: Place a large pan of water on a high heat to come to the boil, clean the sprouts by trimming the stem the removing any discolored leaves, when the water is at a rolling boil add enough salt to make it taste like sea water, this might seem a little much but it should mean you do not have to season again later. Then add the sprout and cook for about 8 minuets until tender, I do not think they should be overly crunchy. When they are ready, remove and strain. Slice in half (lengthwise) and leave to one side.
Meanwhile in a large sauté pan over a medium heat, start t0 cook the pancetta. You are looking for it to be golden brown. Once they are golden brown, add the sprouts, garlic, thyme, butter, and chestnuts. Turn the heat up to medium high, as you are looking for a little brown on the sprouts. After about 5 minuets quickly add the cream and bring back to a boil. Toss all the ingredients together, add salt and pepper to your likening, serve and enjoy.
Notes: This dish is recommended as a main course, but can also be used as a side.