Oven-baked Brussels sprouts with Parmigiano Reggiano Vacche Rosse and balsamic jelly

Name: Oven-baked Brussels sprouts with Parmigiano Reggiano Vacche Rosse and balsamic jelly
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 500 g Brussels sprouts; 30 g Butter; 10 mL Extra virgin olive oil; 2 g Fine salt; to taste Black pepper; 80 g Parmigiano Reggiano Vacche Rosse 24 months; 20 g Balsamic Vinegar of Modena PGI Jelly

@vandelli-formaggi

Category: Side dishes

A refined side dish that enhances Brussels sprouts with a double browning in butter, enriched with 24-month aged Parmigiano Reggiano Vacche Rosse and accompanied by Balsamic Vinegar of Modena PGI Jelly for a sweet and sour touch.

Difficulty: Easy

Cooking time: 25 minCooking: 25 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Brussels sprouts500g
Butter30g
Extra virgin olive oil10mL
Fine salt2g
Black pepperto taste
Parmigiano reggiano vacche rosse 24 months80g
Balsamic vinegar of modena pgi jelly20g

Purchasable products

Parmigiano Reggiano Vacche Rosse 24 Months (approx. 1 KG)

1 product

€ 29.50

BALSAMIC VINEGAR OF MODENA PGI JELLY

1 product

€ 5.90

BALSAMIC VINEGAR OF MODENA IGP PEARLS (50 g)

€ 7.20

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Clean the Brussels sprouts by removing the base and any damaged outer leaves, then cut them in half.
STEP 2 OF 7
Blanch the sprouts in salted water for 5 minutes, drain them and cool them in ice water to keep them green and crunchy.
STEP 3 OF 7
In a large pan, melt the butter with the oil, add the sprouts and sauté over high heat for 3-4 minutes until golden brown.
STEP 4 OF 7
Transfer the sprouts to a baking dish, season with salt, pepper, and half of the grated Parmigiano Reggiano Vacche Rosse.
STEP 5 OF 7
Bake in a preheated oven at 200°C for 15 minutes, until well gratinated.
STEP 6 OF 7
Remove from the oven, sprinkle with the remaining Parmigiano and garnish with teaspoons of Balsamic Vinegar of Modena PGI Jelly.
STEP 7 OF 7
Serve immediately, piping hot.

Suggestions

To impress:

General Information

Storage notes

Store in the refrigerator, in an airtight container, for up to 2 days. Reheat in the oven to restore crispness.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
10.23g·38%
Carbohydrates
3.4g·13%
Fats
9.35g·35%
Fibers
4.05g·15%