January 5, 2016 • 0

Brussels sprouts, the Devil’s favourite

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.

Cavolini di Bruxelles alla diavola

Servings: 4-6
Time: 30 min
Difficulty: easy
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Ingredients:

750 g Brussels sprouts
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

Method:

Steam the Brussels sprouts until soft when pierced with a sharp paring knife.
In a large skillet over medium-low heat, cook the garlic and hot pepper flakes for one minute, then add the pancetta and cook for one or two minutes more, until the pancetta starts to render fat. Add the sausage and cook, breaking it up, until the meat has lost its pink colour.
Add the Brussels sprouts and the paprika, stir well and continue to cook over low heat for 10 minutes, stirring occasionally.
Just before serving, add the vinegar, season with salt and pepper and serve warm.