Brussels sprout & marsala

Clean, then boil Brussels sprouts for 5-6 minutes. I used 500 gram. Do not overcook Brussels sprouts! Overcooking releases the sulphur smelling glucosinolate, sinigrin.



In the meantime: fry 100 gram diced pancetta in a little oil for a couple of minutes. Add 20 gram butter & chestnuts. When the butter has melted add 50 ml. Marsala and cook until the butter and Marsala form a thick sauce.



Mix the drained Brussels sprouts and a handful of parsley with the pancetta-Marsala-sauce and serve.