Sunday 22 January 2017

Sprout And Pancetta Stir-Fry With Pine Nuts And Parsley

Sprout And Pancetta Stir-Fry With Pine Nuts And Parsley

Here athe copmplete recipe for sprout and pancetta stir-fry with pine nuts and parsley


-200g pancetta, chopped finely

-1 teaspoon butter

-5 fat garlic cloves, sliced finely

-400g trimmed and shredded sprouts

-40g flat leaf parsley, chopped

-5 spring onions, chopped finely

-30g toasted pine nuts

-Freshly ground black pepper


- Dry-fry the pancetta in a medium frying pan until crispy. Remove with a slotted spoon to a plate lined with kitchen paper to soak up any excess oil.

- Add a teaspoon of butter to the pan and sauté the garlic on a low heat until just turning golden. Remove the garlic to the plate of pancetta.

- Tip the sprouts into the frying pan and stir to coat in the garlicky pan juices. Sauté for 5 minutes until soft or a little less if you want the sprouts to remain crispy. Return the pancetta and garlic to the pan and add the parsley and all but a handful of the spring onions and continue cooking for 2 minutes.

- Just before serving add the pine nuts and stir through. Taste and adjust the seasoning if necessary.

- Divide the mixture between two warmed bowls and top with the reserved chopped spring onions and plenty of freshly ground black pepper.



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