Brussels sprouts are a member of the cabbage family—and, in fact, they really do look like miniature cabbage. I think Brussels sprouts got a bad rap from the bad-cooking epidemic that seems to have swept America in the mid-twentieth-century: boiling veggies for so long that they became mushy, flavorless, and colorless. This is bad for nearly any vegetables, and particularly awful for the cabbage family, whose crisp texture (when cooked properly) is wonderful, especially when paired with the crisp, salty pancetta. Try this recipe, and see why the Belgians are proud to lend their capital’s name.

　　

Ingredients

4 side-dish servings

　　1 pound fresh Brussels sprouts, trimmed

　　2 tablespoons olive oil

　　3 ounces paper-thin slices of pancetta, coarsely chopped

　　2 garlic cloves, minced

　　3/4 cup reduced-sodium chicken broth

　　1/2 teaspoon freshly ground black pepper, plus more to taste

　　1/4 teaspoon salt, plus more to taste

　　

Step 1

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until crisp-tender, about 10 minutes. Drain. Place the Brussels sprouts in a large bowl of ice water to cool completely. Drain again. (The Brussels sprouts can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)

　　

Step 2

Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the pancetta and sauté until it begins to crisp, about 5 minutes. Add the garlic and sauté until pale golden, about 2 minutes. Using a slotted spoon, transfer the pancetta mixture to a large serving bowl. Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes. Add the broth, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt, and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.

　　

Step 3

Transfer the Brussels sprout mixture to the pancetta mixture, and toss to combine. Season with more salt and pepper to taste, and serve.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.