I had never tried Brussels sprouts before, but then my trusted farmer suggested I try these sprouts grown by him. Different from those I usually see at vegetable stalls, these sprouts stand out for not being as perfect as all the intensively cultivated vegetables, in fact, they are less beautiful to look at but definitely tastier. So I tried cooking them with smoked bacon and added some sweet paprika to slightly counteract the slightly bitter aftertaste of this vegetable. Easy and fast, this way of cooking the sprouts is really tasty and we can use them as an accompaniment to a pork roast.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs Brussels sprouts
- 6 slices bacon
- 1 clove garlic
- 1 knob butter
- to taste sweet paprika
- to taste salt and pepper
- extra virgin olive oil
Steps
Heat a non-stick pan, let it get very hot and add the knob of butter. As soon as the butter melts, add the bacon slices, browning them for a few minutes on each side until they become crispy. Remove them from the pan and place them on paper towels to remove excess grease and keep them crispy.
Cut the Brussels sprouts in half and add them to the pan where the bacon was cooked. Add a tablespoon of extra virgin olive oil, season with salt and pepper, and brown the Brussels sprouts well, turning them frequently. As soon as they wilt, add warm water until almost covering the sprouts, and cook until all the water is absorbed.
In the meantime, cut the bacon into not too small pieces and set them aside. When the water has been absorbed, taste to check for saltiness. A few minutes before turning off the heat, add a sprinkling of sweet paprika and stir to let this spice be absorbed. Turn off the heat and add the bacon and 4 tablespoons of apple cider vinegar, serve immediately.
