Caramelised Button Sprouts and Shallots with Sherry Vinegar
If you can get tiny button sprouts for this so much the better, but in any event they should be tight and firm and not too large.
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Heat a large frying pan, add the pancetta to the pan and let it cook gently until crisp. Remove the pancetta, add the butter and oil to the pan and gently cook the shallots.
While that's happening, place the sprouts in a fan steamer, sprinkle them with salt, and steam them over boiling water for 4-5 minutes or so, which should be enough to just half-cook them.
When the shallots have softened, remove them from the pan. After that, turn the heat up under the frying pan, add the sprouts and toss them around for 2-3 minutes until they begin to take on a little colour. Now turn the heat up high.
Add the shallots and pancetta and sherry vinegar; let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the vinegar.
As soon as the sprouts are tender, transfer everything to a serving dish, add a little pepper and serve straightaway.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
24 Apr 2015 18:11
The DNA test
25 Apr 2015 02:46
|Food and travel||
Lassi - Its a milk drink but why it is so famous
09 Apr 2015 09:34
|Can Anyone Help?||
19 Apr 2015 20:16
01 Mar 2015 15:04
hope it works as well for you...
22 Apr 2015 18:12
The new gardening year begins again
18 Apr 2015 00:11