- 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
Brussels sprouts, spicy chorizo
Ingredients
Method
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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