Sauté Of Brussels Sprouts, Chestnuts And Speck
Ingredients for 4-8 people
  • 400 g of Brussels sprouts
  • 250 g of chestnuts (frozen)
  • 100 g of speck in one piece (or bacon)
  • 50 ml of chicken broth
  • 40 g of unsalted butter
  • 40 g of breadcrumbs
  • 1 bay leaf
  • salt and pepper
Precook the frozen chestnuts in salted boiling water for 3 minutes and drain well. If using fresh chestnuts, make an incision around the chestnut, with a small knife and leave in boiling water for 10 minutes. Drain and rinse. Peel off outer layer and remove skin. Set aside.

Clean the Brussels sprouts. Cook in salted boiling water for 6-8 minutes. Drain well and set aside.

Melt half the butter in a pan. Add the breadcrumbs and toast lightly. Set aside.
In a pan, cook the speck in the remaining melted butter. Add the Brussels sprouts, chestnuts and the bay leaf. Sauté for a few minutes. Add the chicken broth and cook on low heat, until evaporated. Add salt and pepper. Mix with the toasted breadcrumbs and serve.

Suggested DOP Products:
-Castagna di Montella (Campanie)

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