Brussels Sprouts with Truffle and Pecorino Nuts
Prep: 10 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 6 as a side
Embrace the joy of the season with truffle and pecorino Brussels sprouts. Infused with the earthy richness of truffle oil and the robust savouriness of pecorino and truffle-coated nuts, this side enhances the Christmas table, making it perfect for a memorable feast.
Ingredients
-
1 kg Brussel sprouts
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2 tbsps Early Harvest Extra Virgin Olive Oil
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1 clove Garlic, finely chopped
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Truffle and Pecorino Nuts, finely chopped
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1 tbsp Black Truffle Oil
Method
- Step 1: Trim and halve the sprouts, then blanch for 3 minutes in salted boiling water. Drain, then allow to steam dry.
- Step 2: Heat the olive oil in a wide frying pan, or even a wok, over very high heat.
- Step 3: Tip in the garlic, sizzle in the hot oil, then add the sprouts. Season with salt and stir fry for 5 minutes.
- Step 4: When browned all over, tip in 3/4 of the nuts and stir together. Remove from the heat and stir through the truffle oil.
- Step 5: Pile into a serving dish and scatter over the remaining nuts. Drizzle with more truffle oil if you like.
