A refined side dish that enhances Brussels sprouts with a double butter sauté, enriched with Parmigiano Reggiano Vacche Rosse 24 months and accompanied by Balsamic Vinegar Jelly of Modena IGP for a sweet and sour touch.
Clean the Brussels sprouts by removing the base and any damaged outer leaves, then cut them in half.
Blanch the sprouts in salted water for 5 minutes, drain and cool them in ice water to keep them green and crunchy.
In a large pan, melt the butter with the oil, add the sprouts and sauté over high heat for 3-4 minutes until golden.
Transfer the sprouts to a baking dish, season with salt, pepper, and half of the grated Parmigiano Reggiano Vacche Rosse.
Bake in a preheated oven at 200°C for 15 minutes until well gratinated.
Remove from the oven, sprinkle with the remaining Parmigiano and garnish with teaspoons of Balsamic Vinegar Jelly of Modena IGP.
Serve immediately, hot.
To impress:
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven to restore crispness.
Italia, Emilia Romagna
| Energy (kcal) | 146.05 |
| Carbohydrates (g) | 3.4 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 9.35 |
| of which Saturates (g) | 4.89 |
| Protein (g) | 10.23 |
| Fiber (g) | 4.05 |
| Sale (g) | 0.2 |
