Fettuccine with Brussels sprouts, cranberries and onions
6 servings
20 minutes
The blandness of the Brussels sprouts is compensated by the sweet and sour cranberries and piquant broth.
1
Fry the sliced bacon until crispy (about seven minutes). Then place it on paper towels.
- Bacon: 100 g
2
Increase the heat, place the halved Brussels sprouts in the pan and fry in the remaining fat without stirring for about two minutes until browned. Stir in the onion and cook until translucent. Add broth, vermouth, and chopped dried cranberries. Bring to a boil. Cover with a lid, reduce heat to medium, and simmer until the sprouts are tender.
- Brussels sprouts: 340 g
- Onion: 1 head
- Chicken broth: 250 ml
- Dry vermouth: 50 ml
- Dried cranberries: 70 g
3
Boil the pasta until al dente. Add it to the cabbage and keep on medium heat until the liquid is absorbed (if the pasta is too dry, add water). Season with salt and pepper and serve with parmesan cheese and bacon.
- Fettuccine: 500 g
- Parmesan (Parmigiano Reggiano): 50 g
- Bacon: 100 g
