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How to make sprout and pancetta stir-fry with pine nuts and parsley

Evening Standard logo Evening Standard 20/01/2017

© Provided by Evening Standard Limited A simple dish of leftover vegetables can be turned into something spectacular with the addition of garlic and salty crispy pancetta. In this case Brussels sprouts have been finely shredded and stir-fried but cabbage, kale or broccoli will also work well. Add just a handful of pine nuts for a nutty crunch.

Ingredients (serves 2)

200g pancetta, chopped finely

1 teaspoon butter

5 fat garlic cloves, sliced finely

400g trimmed and shredded sprouts

40g flat leaf parsley, chopped

5 spring onions, chopped finely

30g toasted pine nuts

Freshly ground black pepper


Dry-fry the pancetta in a medium frying pan until crispy. Remove with a slotted spoon to a plate lined with kitchen paper to soak up any excess oil.

Add a teaspoon of butter to the pan and sauté the garlic on a low heat until just turning golden. Remove the garlic to the plate of pancetta.

Tip the sprouts into the frying pan and stir to coat in the garlicky pan juices. Sauté for 5 minutes until soft or a little less if you want the sprouts to remain crispy. Return the pancetta and garlic to the pan and add the parsley and all but a handful of the spring onions and continue cooking for 2 minutes.

Just before serving add the pine nuts and stir through. Taste and adjust the seasoning if necessary.

Divide the mixture between two warmed bowls and top with the reserved chopped spring onions and plenty of freshly ground black pepper.


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