Call these brussels sprouts for carnivores. The addition of pancetta or ham is traditional to the Emilia-Romagna region. It adds level of flavor that makes these Brussels sprouts welcome by even the most dedicated meat and potatoes eater.

Ingredients

• 2 pounds fresh Brussels sprouts
• 1/4 tsp salt
• 1 shallot
• 2 ounces pancetta
• bowl of ice water
• clean dish towel
• 5 Tbs butter + enough to butter your baking dish
• 1/2 cup Parmigiano-Reggiano cheese, freshly grated

Directions

LI>Fill a large saucepan with water and bring to a boil. Add the salt to the water.
1. Trim the stem ends of the Brussels sprouts and remove and loose or discolored leaves.
2. Add the Brussels sprouts to the boiling water. Cook them approximately 8 to 10 minutes, or until they are tender, but still firm to the bite (al dente).
3. Have a bowl of ice water ready for the Brussels sprouts.
4. While the sprouts are cooking, finely mince the shallots.
5. Dice the pancetta.
6. After the Brussels sprouts have cooked, drain them immediately and place them into the ice water. This will stop the cooking process and set their lovely green color.
7. Spread out the dish towel on your counter.
8. Drain the Brussels sprouts and place them on the towel. Gently dry and return to the bowel.
9. Preheat your oven to 350F.
10. Melt the butter in the saucepan over medium heat.
11. Add the shallots to the melted butter and cook approximately 4 to 5 minutes, or until soft.
12. Add the pancetta to the shallots and butter. Cook for 1 to 2 minutes, or until it just begins to brown.
13. Pour the shallots and pancetta over the Brussels sprouts and mix gently.
14. Add 1/4 cup Parmigiano-Reggiano cheese to the bowel and mix gently.
15. Butter your baking dish.
16. Add the Brussels sprouts to the baking dish, trying to keep them in a single layer.
17. Sprinkle the remaining Parmigiano-Reggiano cheese over the Brussels sprouts.
18. Bake until the cheese is melted, approximately 10 minutes.
19. Serve hot.

Note Bene This dish can be prepared ahead and baked just before serving.