750g brussels sprouts
150g cubetti di pancetta
2 shallots, chopped
1 can chopped tomatoes
3 tbsp goose fat
handful basil leaves, shredded
Trim the bottoms off each of the sprouts, and remove the outer leaves. Blanch in salted boiling water for 3 minutes, drain, plunge into cold water until cool, drain again and cut in half.
Heat the goose fat in a large wok over a high heat.
Add the pancetta and allow it to release some fat.
Add the shallots and soften.
Add the halved sprouts and stir for 2-3 minutes until the sprouts are starting to brown.
Stir in the tomatoes and simmer for a few minutes, checking that the sprouts are still a little firm in the middle.
Add the shredded basil stir and simmer for 1 minute.
Tip into a serving bowl and force your guests to eat and enjoy.