Brussels Sprouts with Chestnuts, Pancetta and Marsala

Ingredients

• 2 ¼ lb Brussels sprouts
• 8 oz pancetta, cut into ½-inch cubes
• 1 tbsp vegetable oil
• 2 tbsp butter
• 9 oz vacuum-packed cooked chestnuts
• ¼ cup Marsala wine
• 1 large bunch flat-leaf parsley, chopped
• 1 tsp finely grated lemon zest
• Freshly ground black pepper
• Salt, only if needed

Instructions

1. Fill a large pot with water, add a big pinch of salt, and bring it to a boil over high heat.
2. Trim the base of each sprout. Cut a small cross about ¼ inch deep into the base, which helps the sprouts cook evenly.
3. Add the sprouts to the boiling water. Boil for about 5 minutes, until a knife slides in easily but the sprouts are still a little firm. Cut one open to check.
4. Drain the sprouts well in a colander and let the steam escape for a minute.
5. While the sprouts boil, heat the oil in a large skillet over medium heat. Add the pancetta and cook for about 8 minutes, stirring now and then, until golden and crisp.
6. Add the butter and the chestnuts. Press the chestnuts lightly with a wooden spoon to break them into rough pieces.
7. Cook for 2 to 3 minutes, until the chestnuts are warmed through.
8. Turn the heat up to medium-high and pour in the Marsala. Let it bubble for about 2 minutes, until it turns into a syrupy glaze that coats the pan.
9. Add the drained sprouts and half of the parsley. Toss well and season with plenty of pepper.
10. Taste before adding any salt, since pancetta is already salty.
11. Move to a warm serving dish. Sprinkle with the lemon zest and the rest of the parsley.