Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
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Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
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Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
25 min
COOKING TIME
15 min
PREP TIME
10 min
SERVES
Serves 4 as a side dish
ingredients
- 500g Brussels sprouts
- 1 tbsp Arbequina extra virgin olive oil
IN STOCK - 25g unsalted butter
- 100g panceta, skin removed and cut into lardons
IN STOCK - 100g Posada cooked chestnuts, halved or quartered
IN STOCK - 1 lemon
- Sea salt
- Black pepper
Method
- Trim the sprouts, remove outer leaves and cut in half.
- Bring a saucepan of salted water to the boil. Blanch the sprouts for 2 min then drain.
- Heat the oil in a frying pan, then add the butter and panceta. Fry for about 3 min until the fat has rendered and the panceta is starting to caramelise.
- Add the sprouts and chestnuts. Season, and cook over a high heat until the sprouts start to take on some colour, about 5 mins. Turn off the heat. Grate over the lemon zest and add a squeeze of lemon juice. Check and adjust the seasoning and serve straight away.
Little tip
Cut the sprouts in half, top to bottom, through the root and don’t stir them too often, so you allow them to caramelise before stirring.
Get ahead, you can blanch the sprouts and leave in cold water ready to be cooked a little later.
ingredients
- 500g Brussels sprouts
- 1 tbsp Arbequina extra virgin olive oil
IN STOCK - 25g unsalted butter
- 100g panceta, skin removed and cut into lardons
IN STOCK - 100g Posada cooked chestnuts, halved or quartered
IN STOCK - 1 lemon
- Sea salt
- Black pepper
