Brussels Sprouts Salad with Leeks and Pancetta

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Brussels Sprouts Salad with Leeks and Pancetta
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
6
Ingredients
600 grams Brussels sprouts
2 sticks Leeks
4 tablespoons olive oil
30 grams butter
1 red Bell pepper (cut into strips)
50 grams Pancetta (streaky smoked, cut into narrow strips)
125 milliliters Vegetable broth
1 tablespoon soy sauce
40 grams grated Grana Padano cheese
How healthy are the main ingredients?
Brussels sproutsolive oilsoy sauceLeek

Preparation steps

1.

Trim sprouts, rinse and blanch in plenty of salted water for 3 minutes. Drain and halve.

2.

Trim leeks, rinse and cut diagonally into narrow rings. Heat the olive oil with the butter in a non-stick pan and sauté the leeks, peppers and pancetta for about 3 min. on medium heat. Deglaze with the hot broth. Add soy sauce, cover and braise over low heat for 7-8 minutes. Add the sprouts, season with salt and pepper, cover and cook vigorously over low heat for another 10-15 minutes. If necessary add a little hot broth. Mix in the grated cheese, then pull the pan from the heat, arrange the vegetables on plates and serve immediately.