Crispy Brussel Sprouts Recipe
Orange peel, rosemary, garlic, chili, pancetta, pecorino, chili crisp, over whipped butternut squash - ricotta puree
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Ingredients
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Crispy Brussel Sprouts
Whipped Butternut Squash - Ricotta Puree
Method
Crispy Brussel Sprouts
- 1
Prepare the Brussel Sprouts
Trim the ends off the brussel sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta. Cook until crispy, about 5-7 minutes. Remove from the pan and set aside, leaving the fat in the pan.
- 3
Sauté the Garlic and Seasonings
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the halved brussel sprouts, chili flakes, rosemary, and orange peel. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally until they are golden brown and crispy.
- 4
Finish the Dish
Stir in the cooked pancetta and drizzle with chili crisp. Grate pecorino cheese over the top just before serving.
Whipped Butternut Squash - Ricotta Puree
- 5
Prepare the Butternut Squash
Peel and dice the butternut squash into bite-sized pieces. Place them in a pot of boiling salted water and cook for about 15-20 minutes, or until tender.
- 6
Blend the Puree
Drain the squash and transfer it to a blender. Add ricotta cheese, olive oil, salt, and pepper. Blend until smooth and creamy.
- 7
Serve
Spread the whipped butternut squash-ricotta puree on a plate and top with the crispy brussel sprouts mixture.