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Brussels sprouts and spicy chorizo
Ingredients
(For 4 portions)
- 2 punnets Shiso Purple
- 1 punnet Adji Cress
- 450g Brussels sprouts
- 150g sprouting broccoli
- 100gr diced smoked pancetta
- 100gr sliced spicy chorizo
- 1 tsp olive oil
Method
- Blanch the Brussels sprouts and sprouting broccoli in boiling salty water.
- Refresh in icy cold water, drain and reserve.
- Pour one tablespoon of olive in a saucepan and cook the diced pancetta with the sliced of chorizo on a high heat.
- Once cooked, drain in a fine sieve, to remove the excess of oil.
- Reheat the Brussels sprouts and using a mixing bowl, fold together all the ingredients with the freshly cut Shiso Purple and Adji Cress.
- Serve immediately and enjoy.
Recipe: Franck Pontais
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