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 Tbsps 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 Tbsp soy sauce
- 40 grams grated Grana Padano cheese
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.
