The secret of Guy Fier’s recipe is that he bakes Brussels cabbage in balsamic vinegar at a low temperature (one 80 ° C), to make it brown and caramelized. For more he adds original taste and texture to vegetables, while they are still warm, pine nuts, raisins and dried currants. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 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:
- 170 gr diced pancetta
- 4 tbsp. l capers without brine
- 1 liter halved brussels sprouts (remove outer leaves and petioles)
- 1.5 tbsp. l balsamic vinegar
- 3 tbsp. l extra virgin olive oil
- Salt and freshly ground black pepper
- 1/3 Art. pine nuts
- 1/4 Art. dried currants
- 1/4 Art. raisins
Recipes with similar ingredients: Brussels sprouts, nuts cedar, raisins, dried currants, pancetta, capers, balsamic vinegar
Recipe preparation:
- Preheat the oven to 180 ° C. In a medium-sized frying pan, medium heat fry pancetta and capers. Put them out of the pan, leaving a little melted fat from the pancetta. Put in a pan Brussels sprouts and cook over medium heat until they start brown. Pour balsamic vinegar and olive oil, add some salt (capers and pancetta are already salted) and pepper. Put in the oven and bake cabbage, stirring a couple of times, until caramelization, about 15-20 minutes.
- Put the pine nuts in a small dry pan and sauté on low heat, stirring a couple of times, until light brown, 3-4 minutes
- Remove the cooked Brussels sprouts from the oven and put in a large serving bowl. Add pancetta, capers, cedar nuts, currants and raisins. Shuffle and check if enough spices. Serve.
