准备

• 在一个12英寸的锅中火,煮ncetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
• 加入肉汤和百里香，稍微盖上盖子，然后将热量调节到生动的小火中。煮豆芽，直到几乎不嫩，4至6分钟。取下盖子，将热量增加到中等，然后煮熟，经常搅拌，直到所有液体蒸发并且芽均相当嫩（但不是糊状），约3分钟。放火，轻轻搅拌晒干的番茄，黄油和柠檬皮。调味，用盐和胡椒粉调味。