Brussels Sprouts Salad with Leeks and Pancetta

Trim leeks, rinse and cut diagonally into narrow rings. Heat the olive oil with the butter in a non-stick pan and sauté the leeks, peppers and pancetta for about 3 min. on medium heat. Deglaze with the hot broth. Add soy sauce, cover and braise over low heat for 7-8 minutes. Add the sprouts, season with salt and pepper, cover and cook vigorously over low heat for another 10-15 minutes. If necessary add a little hot broth. Mix in the grated cheese, then pull the pan from the heat, arrange the vegetables on plates and serve immediately.