Happy New Year everyone!
All my wishes of happiness, health and peace to all for 2016.
My Holiday Season was quiet, and I had time to cook for my family and friends, I even had time to think about blogging again… I have been busy lately, but think are getting back on track and I should be able to post articles on a more regular basis this year.
Now if you think you don’t care for Brussels sprouts, you should try this recipe. Served as a side dish, it can accompany any type of meat, and I often have this for breakfast, simply garnished with a poached egg.
Alla Diavola, like the Devil, refers to spicy dishes in general. You can adjust the heat level according to your own taste. Traditional Italian recipes would not include sweet paprika, but I found it rounded flavours pretty well.
Ingredients: 750 g Brussels sprouts Method:
Cavolini di Bruxelles alla diavola
2 tablespoons olive oil
3 cloves garlic, finely chopped
125 g pancetta, cubed
1 or 2 sausage links, casings removed
1/2 to 1 teaspoon hot pepper flakes
1 teaspoon sweet paprika
1 tablespoon red wine or sherry vinegar
salt and pepper to taste
750 g Brussels sprouts
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