Sautéed Brussels Sprouts

To prepare the pan-sautéed Brussels sprouts first finely chop the shallot 1 and set it aside 2. Now clean the Brussels sprouts: first cut the base with a knife 3.

Also remove the outer leaves, which appear wilted 4 and wash them well 5. Then halve the Brussels sprouts with a knife 6.

Transfer them to a bowl and set aside 7. Move on to the speck: stack the slices on top of each other, divide them in half lengthwise and then cut into strips 8. In a pan, heat a drizzle of oil and when it's hot, add the shallot 9. Let it cook gently for a couple of minutes, without letting it brown too much.

Add the Brussels sprouts, placing them with the cut side down on the pan 10. Sauté for 5 minutes, then salt 11, pepper, and toss the Brussels sprouts. Now add the speck strips 12.

Toss everything together for another 3 minutes 13, then pour in the hot broth 14 and cover with a lid 15.

Cook for another 6 minutes, then check that the sauce is not too brothy, otherwise remove the lid, raise the flame, and cook until it has reduced. The Brussels sprouts are ready, transfer them to a plate, add a grind of black pepper 17 and serve 18.