No Pasta Brussels Sprouts Aglio Olio Peperoncino

Brussels sprouts are not just for Christmas - add garlic and anchovy to give a completely different taste.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 6-8 Prep: 8 min Cook: 15 min

Ingredients

Brussels sprouts 300g
Red chilli 1
Garlic 1 clove
Anchovy fillets 3
Onion 1/2
Pancetta 100g
Cherry tomatoes 8-10
Vegetable oil 2 tbsp
Butter 1 tsp
Pecorino Romano cheese as you like

Method

1
Use ready diced pancetta. Finely chop the garlic and red chilli (deseed first).
2
Put the butter and oil in a large frying pan and fry the pancetta on medium heat to release its oil. This oil will be the sauce!
3
Add the chilli, onion and anchovy and fry for 2-3 minutes, breaking up the anchovy whilst mixing.
4
Add the garlic then 2 ladles of hot water. Add the sprouts and continue to fry to reduce the sauce.
5
When the liquid has reduced, add more water and repeat for 10 minutes, shaking the frying pan as you go.
6
Add the cherry tomatoes cut in half and fry for a further 2 minutes. Transfer to a serving dish and arrange attractively.
7
Sprinkle with the cheese if you like (you can use Parmigiano reggiano if you prefer).

Tips & Note

●Sprouts take a bit of time to cook. You could microwave for 2-3 minutes ahead of time and the add
●Before transferring to a serving dish, don't miss out scraping all the burnt bits inside the frying pan as this will give a really delicious flavour
●If you feel like changing your mind, you can always make some pasta to replace the sprouts (or have both!)

No Pasta Brussels Sprouts Aglio Olio Peperoncino

Brussels sprouts are not just for Christmas - add garlic and anchovy to give a completely different taste.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 6-8

Prep: 8 min

Cook: 15 min

Ingredients

Brussels sprouts 300g
Red chilli 1
Garlic 1 clove
Anchovy fillets 3
Onion 1/2
Pancetta 100g
Cherry tomatoes 8-10
Vegetable oil 2 tbsp
Butter 1 tsp
Pecorino Romano cheese as you like

No Pasta Brussels Sprouts Aglio Olio Peperoncino

Recipe ID :1482 Posted on 21 DEC 2015

Serves 6-8

Prep 8min
Cook 15min
views 4,586
printed 98

saved 1

Brussels sprouts are not just for Christmas - add garlic and anchovy to give a completely different taste.

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Ingredients

Print Ingredients Email Ingredients
300g
1
1 clove
3
1/2
100g
8-10
2 tbsp
1 tsp
as you like

Method

Prep
8min
Cook
15min
1
Use ready diced pancetta. Finely chop the garlic and red chilli (deseed first).
2
Put the butter and oil in a large frying pan and fry the pancetta on medium heat to release its oil. This oil will be the sauce!
3
Add the chilli, onion and anchovy and fry for 2-3 minutes, breaking up the anchovy whilst mixing.
4
Add the garlic then 2 ladles of hot water. Add the sprouts and continue to fry to reduce the sauce.
5
When the liquid has reduced, add more water and repeat for 10 minutes, shaking the frying pan as you go.
6
Add the cherry tomatoes cut in half and fry for a further 2 minutes. Transfer to a serving dish and arrange attractively.
7
Sprinkle with the cheese if you like (you can use Parmigiano reggiano if you prefer).

Tips & Note

●Sprouts take a bit of time to cook. You could microwave for 2-3 minutes ahead of time and the add
●Before transferring to a serving dish, don't miss out scraping all the burnt bits inside the frying pan as this will give a really delicious flavour
●If you feel like changing your mind, you can always make some pasta to replace the sprouts (or have both!)

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Tobuchan
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