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