Brussels sprouts fried with bacon and cheese
2 servings
25 minutes
Brussels sprouts sautéed with bacon and cheese is a harmony of flavors and textures, combining the tenderness of the sprouts with the spiciness of bacon and richness of cheese. While Brussels sprouts often spark debate due to their unique taste, in this dish they shine anew: the golden crust from frying adds a nutty note, while bacon and fat deepen the flavor. Sun-dried tomatoes and garlic enhance the aromatic palette, making the dish rich and balanced. This combination of ingredients has roots in European cuisine where Brussels sprouts are often cooked with meat products to enhance their flavor. This dish is perfect as a standalone hot meal or as an accompaniment to meat or fish dishes, adding warmth and richness to the meal.
1
Cut the bacon into small slices and place them in a dry hot skillet. Add pepper.
- Bacon: 120 g
- Ground black pepper: to taste
2
Also cut the fat.
- Salo (cured pork fat): 50 g
3
After 2-3 minutes, stir the bacon and add the fat.
- Salo (cured pork fat): 50 g
- Bacon: 120 g
4
Add pepper again. Fry on high heat for another 4-5 minutes, stirring occasionally.
- Ground black pepper: to taste
5
Cut the Brussels sprouts in half, finely chop the garlic.
- Brussels sprouts: 300 g
- Garlic: 4 cloves
6
Set aside the lard and bacon.
7
Place cabbage in the melted fat. Add salt.
- Brussels sprouts: 300 g
- Sea salt: to taste
8
Chop the tomatoes finely.
- Sun-dried tomatoes: 5 piece
9
Chop the onion coarsely.
- Onion: 1 head
10
Stir the cabbage after 3-4 minutes and add the onion. Fry for another 7 minutes on high heat, stirring occasionally.
- Brussels sprouts: 300 g
- Onion: 1 head
11
Combine all the roasted ingredients in a deep bowl. Add cheese.
- Grated hard cheese: 5 tablespoon
12
Then add tomatoes and garlic.
- Sun-dried tomatoes: 5 piece
- Garlic: 4 cloves
13
Mix and serve.
