No Pasta Brussels Sprouts Agli

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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

Prep

8min

Cook

15min

Use ready diced pancetta. Finely chop the garlic and red chilli (deseed first).

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!

Add the chilli, onion and anchovy and fry for 2-3 minutes, breaking up the anchovy whilst mixing.

Add the garlic then 2 ladles of hot water. Add the sprouts and continue to fry to reduce the sauce.

When the liquid has reduced, add more water and repeat for 10 minutes, shaking the frying pan as you go.

Add the cherry tomatoes cut in half and fry for a further 2 minutes. Transfer to a serving dish and arrange attractively.

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!)

Category

Britain Easy Peasy Healthy Pan Fried / Shallow Fried Sauces Brussels Sprouts Pork Tomato Light Bites Lunch

Related anchovy brussels sprouts pancetta red chilli garlic

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