Brussels sprouts, spicy chorizo

Koppert Cress

Koppert Cress

14th December 2020
Koppert Cress

Brussels sprouts, spicy chorizo

20 min


  • Purple Shiso 2 barquettes Adji Cress 1 barquette Brussels sprouts 450gr Broccoli sprouts 150gr Smoked pancetta 100gr Sliced strong chorizo 100gr - Olive oil 1 tbsp


Blanch the Brussels sprouts and sprouting broccoli in salted boiling water.
Cool in bowl of ice water, drain and pat dry.
Pour 1 tbsp of oil into a frying pan and cook the pancetta and chorizo. Strain off excess oil when cooked.
Reheat the Brussels sprouts and toss in a bowl with pancetta, chorizo and cress. Serve immediately.

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