Brussels Sprouts with Pancetta

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 10


  • 1 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 5 slices pancetta, diced
  • 3 shallots, finely chopped
  • 1 clove garlic, chopped
  • 3 lb fresh Brussels sprouts, trimmed
  • Zest of 1 orange
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


    • Heat olive oil in large skillet set over medium-high heat; cook pancetta for 2 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
    • In same skillet, cook shallots over medium heat for 3 to 4 minutes or until translucent. Stir in garlic and sauté briefly; stir in Brussels sprouts. Sauté for 4 to 5 minutes or until sprouts are wilted. Sprinkle with pancetta, orange zest, salt and pepper.


    Recipe provided by Chef Francesco Tonelli