First, Bobby Fly roasts shallots with crispy pancetta, then bake until softness Brussels sprouts with young potatoes and completes the dish with a slice of butter and a refreshing lemon juice. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled and halved brussels cabbage
- 230 gr. diced pancetta slices
- 3 tbsp. l olive oil
- 4 finely chopped shallots
- 8 quartered young potatoes
- Salt and Freshly Ground Peppers
- 2 tbsp. l (30 gr.) Unsalted butter
- Juice 1 Lemon
Recipes with similar ingredients: Brussels sprouts, potatoes, shallots, pancetta, lemon juice
Recipe preparation:
- Preheat the oven to 220 ° C. On medium heat in a large frying pan heat the olive oil. Put the pancetta and fry until golden brown and crisp. Shift pancetta in a plate covered with paper towels. Put in pan shallots and fry until soft. Add Brussels sprouts and potatoes and mix. Salt, pepper and bake in the oven until vegetables are ready, until golden brown. Remove vegetables from the oven and mix with butter and lemon juice. Shift to dish and lay on top of the pancetta.
