"His secret weapons are pancetta, roasted chestnuts, and lemon. Ramsay adds halved and blanched Brussels sprouts to a frying pan with pancetta, which he says "is brilliant for adding a rich, meaty flavor" to complement the earthiness of the Brussels sprouts. Plus, the fat that melts out of the pancetta as he fries acts as an umami-rich seasoning that infuses into the Brussels sprouts, crisping their exterior surfaces."
"At the end of their stint on the stove, Ramsay adds chopped roasted chestnuts to the mix to bring a crunchy sweetness to the earthy and umami savoriness of the pancetta and Brussels sprouts. He tosses them in at the end so that they heat up without losing their crunch. Finally, the celebrity chef finishes off the dish with lemon juice and zest, which rounds out the flavor profile with tangy brightness."
Pan-fried Brussels sprouts are transformed by pairing them with pancetta, roasted chestnuts, and lemon to add depth and texture. Halved and blanched sprouts are fried with pancetta so rendered fat crisps the exterior and infuses umami and meaty richness. Chopped roasted chestnuts are added at the end to provide crunchy sweetness without losing texture. A final splash of lemon juice and zest brings tangy brightness that rounds the flavors. Creative seasoning and contrasts of savory, sweet, and tangy are emphasized as key to avoiding underseasoned, boiled sprouts and elevating the vegetable.
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