Pan Fried Brussels Sprouts
(1lb) Brussels sprouts
(2oz) pancetta, smoked spec, or bacon, chopped
2 large sprigs sage, leaves picked, optional
2 cloves garlic, finely sliced
squeeze of lemon juice
Trim the base of your sprouts and peel away the dark green outer leaves. You can either discard these or add them to the pan but they will add a stronger more cabbage-y flavor so probably best to omit them on
your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.
Heat a small frying pan over a medium heat. Add a few tablespoons olive oil and allow to warm for a few seconds before adding the pancetta, spec or bacon. Cook for a minute or two and then add the trimmed sprouts, sage and garlic. Saute, stirring regularly for approximately 10 minutes or until the sprouts are starting to soften and take on a golden color.
(1lb) Brussels sprouts
(2oz) pancetta, smoked spec, or bacon, chopped
2 large sprigs sage, leaves picked, optional
2 cloves garlic, finely sliced
squeeze of lemon juice
Trim the base of your sprouts and peel away the dark green outer leaves. You can either discard these or add them to the pan but they will add a stronger more cabbage-y flavor so probably best to omit them on
your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.
Heat a small frying pan over a medium heat. Add a few tablespoons olive oil and allow to warm for a few seconds before adding the pancetta, spec or bacon. Cook for a minute or two and then add the trimmed sprouts, sage and garlic. Saute, stirring regularly for approximately 10 minutes or until the sprouts are starting to soften and take on a golden color.
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