The BRUSSELS SPROUTS AND SPECK are an excellent side dish, full of flavor and well balanced, to accompany roasts or braised meats, but also perfect as a main course for a light meal that satisfies the palate.
Brussels sprouts are very easy to clean and prepare and require a short cooking time. The pan step is the decisive moment for the dish: the delicate but distinctive flavor of the vegetable pairs wonderfully with the slightly smoky aroma and savory taste of speck.
The interplay of flavors, aromas and textures is truly very interesting and releases an extraordinary richness of taste.
In short, even simple little vegetables, quick to prepare and rich in healthful properties, can become, with a few steps, a delicious dish.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lb 2 oz Brussels sprouts
- 3.5 oz speck
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Bowl
- 1 Pot
- 1 Pan
Preparation
The preparation of BRUSSELS SPROUTS is truly simple and quick.
Trim the bases of the Brussels sprouts and rinse them. In a large pot bring plenty of water to a boil. Then salt the water and boil the sprouts for 10 minutes.
Drain them and plunge into ice water to stop the cooking and preserve their color; set aside.
In a large pan add a generous drizzle of oil and sauté the speck, cut into small cubes, until it becomes crispy.
Add the well-drained sprouts cut in half, adjust with salt and pepper, and let everything cook and absorb the flavors for 5 minutes.Plate and serve the Brussels sprouts and speck hot.
