Recipe - Panroasted Brussels Sprouts With Pancetta

One half pound Thickly cut or sliced up pancetta; cut
into One fourth inch
; dice
8 lg Shallots; quartered
Salt and freshly ground
pepper
2 pound Brussels sprouts; quartered
One half cup White wine vinegar

In a large deep skillet, cook the pancetta over moderate heat until it is
slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the
shallots, season with salt and pepper and cook until golden, about 10
minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce
the heat to Iow, cover the pan and cook until the sprouts and shallots are
tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and
keep warm until serving.

Yield: 8