Sauteed Brussles sprouts

By GialloZafferano · 25 min

Ingredients

Instructions

1. Finely chop the shallot and set it aside. Trim the base of the Brussels sprouts, remove any wilted outer leaves, wash them well and halve them. Put them in a bowl.
2. Stack the speck slices, halve them lengthwise and cut them into strips.
3. Heat a drizzle of olive oil in a pan. When hot, add the shallot and cook gently for a couple of minutes without letting it brown too much.
4. Place the Brussels sprouts cut side down in the pan. Sauté for 5 minutes, then add salt and pepper and toss.
5. Add the speck strips and toss everything together for 3 minutes.
6. Pour in the hot broth and cover with a lid. Cook for 6 minutes.
7. If the sauce is too watery, remove the lid, raise the heat and cook until it reduces.
8. Transfer the Brussels sprouts to a plate, add a grind of black pepper and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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