Brussels Sprouts with pancetta and orange.

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Nutritional value:
Protein 4 grams,
FAT 12 grams,
carbs 4 grams
kcal (kj) 140 (590)

 

700 ounces Brussels sprouts, cleaned
100 ounces pancetta or bacon, sliced
2 tablespoons olive oil
1 orange
Freshly ground pepper
Nutmeg

 

Cook the Brussels sprouts in 6 minutes until al dente. Drain and rinse cold water over there. Fry the pancetta in olive oil. Bait the Orange clean, grate the peel and press the fruit. Spoon juice and zest and the sprouts by the pancetta. Stir fry 4 minutes and add pepper and nutmeg.

 

Check out: choose for other variations with Brussels sprouts, for example:
-Brussels Sprouts with cooked diced ham and pistachios.
-Apple, Brussels Sprouts with shallots and cinnamon powder or cumin.
-Brussels Sprouts with grapes and walnut oil.
 

Great with steak and pork tenderloin

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Chanterelle with broad beans and Pancetta

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450 grams of fine broad beans, fresh but may also be frozen.
50 g Pancetta
100 grams of coppa in small pieces, may also cured ham are
1 small red onion chopped
2 cloves garlic
Olive oil 
salt and pepper

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Preheat the oven to 180 degrees.
Peel and chop the garlic cloves and red onion. Cut the Pancetta into cubes.
Heated in a frying pan a little oil and sauté the onions, garlic and pancetta on low heat until the onion has softened. Add the shelled Fava Beans and a pinch of salt and pepper and bake for 5 minutes.
Brush 4 pans (or 1 large pan) and lids with a little oil. Arrange on each bottom 5 slices of coppa in fan shape and fill the jars with the mixture of the broad beans.
Yarn for 5 minutes in the oven and serve immediately.

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