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This is for the always ready 24/7 brussel sprouts fans -- a tasty (and obviously healthy) presentation adapted from the chef of New York's "A Voce".

For a similar pasta dish with pappardelle see pappardelle with brussel sprouts.

• one pound of brussel sprouts
• one-quarter cup pancetta
• three tablespoons olive oil
• one sprig of rosemary (or one tablespoon chopped rosemary)
• one-quarter cup toasted bread crumbs
• one-quarter cup freshly grated pecorino cheese
• salt and pepper
• four tablespoons of butter

Clean the brussel sprouts, trim off the ends, discard outer leaves that fall off, and cut into quarters. Cut the pancetta into quarter-inch squares.

Cook the brussel sprouts in a pot of boiling water for about four minutes, until almost soft. Remove and drain.

In a saute pan, heat the olive oil and cook the pancetta over medium heat for about three minutes. Add the brussel sprouts, a teaspoon of salt and some freshly ground black pepper  and the sprig of rosemary and continue to cook until the sprouts are very tender. Remove the rosemary sprig.

Add the breadcrumbs and pecorino and stir. taste for salt and pepper (probably add another grind of pepper). Serve.

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