Brussel Sprouts with Pancetta and Marsla Wine

I caught this recipe on Nigella Lawson's TV show last year. Even sprout haters will love this one.

Ingredients

• 2 1/4 pounds Brussels sprouts
• 1 tablespoon vegetable oil
• 9 ounces pancetta, rind removed and cut into 1/2-inch cubes
• 2 tablespoons butter
• About 8 to 9 ounces vacuum-packed chestnuts
• 2 fluid ounces Marsala wine
• 1 large handful fresh parsley, chopped, divided
• Freshly ground black pepper

Cooking

• Parboil the Brussels sprouts for 5 minutes

• Take pan off the heat and drain the excess water

• Heat oil in a largepan. Add the pancetta and cook until crisp and golden, but not cooked to the point of having dried out.

• Add butter and chestnuts and use a wooden spoon or spatula, press down on them, breaking them into pieces.

• Once the chestnuts have warmed through, increase the heat up and add the Marsala.

• Cook until reduced and thickened slightly.

• Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.