A refined side dish that enhances Brussels sprouts with a double butter browning, enriched with 24-month aged Parmigiano Reggiano Vacche Rosse and accompanied by Balsamic Vinegar of Modena PGI Jelly 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 them 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 brown.
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 of Modena PGI Jelly.
Serve immediately, piping 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 |
