Fried Brussels Sprouts with Bacon and Cheese
2 servings
15 minutes
Fried Brussels sprouts with bacon and cheese is a combination of crispy texture and rich flavor. The pre-blanched Brussels sprouts become tender and then reveal their caramelized depth when sautéed in aromatic bacon fat. Adding a mix of peppers, paprika, and spicy chili gives the dish a piquant flavor and mild heat. Delicate cream and cream cheese soften the spiciness, creating a harmonious balance of flavors, while Parmesan completes the composition by adding extra richness to the dish. This dish pairs perfectly with meat dishes and can serve as an independent appetizer or side dish. Thanks to the author's approach, it has a unique texture and vibrant flavor that transforms a simple set of ingredients into a culinary delight.
1
Pour boiling water over Brussels sprouts. Drain the water after 1-2 minutes.
- Frozen Brussels sprouts: 400 g
- Boiling water: 2.5 glasss
2
Cut the lard into small slices.
- Salo (cured pork fat): 80 g
3
Fry the fat in a dry hot pan until golden brown.
- Salo (cured pork fat): 80 g
4
Set aside the resulting cracklings.
5
Cut the cabbage in half.
6
Place cabbage in the fat rendered oil and season with a pepper mix. Fry on high heat.
- Frozen Brussels sprouts: 400 g
- Ground pepper blend: to taste
7
Add chili pepper and paprika.
- Paprika: to taste
- Chili powder: to taste
8
Stir after 4-5 minutes. Reduce the heat to medium.
9
Pour in the cream. Add salt and mix.
- Single cream 10% fat: 40 ml
- Sea salt: to taste
10
Add cottage cheese after 2 minutes. Fry for another 5 minutes.
- Cream cheese (curd cheese spread): 3 tablespoons
11
Then remove from heat and combine with the cracklings.
12
Sprinkle with cheese when serving.
- Grated Parmesan cheese: 3 tablespoons
