Brussels sprouts with hazelnut pangrattato

Name: Brussels sprouts with hazelnut pangrattato
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 135 g salted butter; 75 g dried breadcrumbs; 2 sprig/s thyme, leaves picked and chopped; 30 g blanched hazelnuts, roughly chopped; 660 g Brussels sprouts, trimmed, any large ones halved; 4 small echalion shallots, finely sliced

The trick in this recipe from Angela Hartnett is to slightly undercook the sprouts at blanching stage, as they will cook further in the pan.

Angela prepares this recipe for Nick Grimshaw and guest Florence Pugh on the Christmas-themed episode 15, season 4 of Dish, the Waitrose podcast. She serves it with a roast turkey with rosemary, thyme & lemon butter and all the trimmings: roast potatoes with confit garlic; spiced cranberry sauce; turkey gravy; orange & honey glazed carrots; pear, Gorgonzola & red chicory salad; and apricot, sausage, sage & almond stuffing – and then tiramisu for dessert! Nick pairs their festive meal with Fenaroli Pecorino Superiore white and Villa Antinori Toscana 2020 red wine – plus a bottle of Waitrose Champagne Blanc de Noirs, as it’s Christmas.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Vegetarian

Serves8
CourseSide
Prepare5 mins
Cook30 mins
Total time35 mins
Pluscooling

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Ingredients

135g salted butter
75g dried breadcrumbs
2 sprig/s thyme, leaves picked and chopped
30g blanched hazelnuts, roughly chopped
660g Brussels sprouts, trimmed, any large ones halved
4 small echalion shallots, finely sliced

Method

To make the pangrattato, melt 35g butter in a small pan over a medium heat. When the butter starts to bubble, add the breadcrumbs and cook for 5 minutes, stirring all the time, until the crumbs are a light golden colour. Stir in the thyme and hazelnuts, season and cook for a further 1 minute. Transfer to a plate lined with kitchen paper; set aside to cool.
Bring a pan of salted water to the boil and blanch the sprouts for 3 minutes, drain and set aside. In a large frying pan, heat the remaining 100g butter and, once it starts to foam, add the shallots and fry over a medium heat for 8 minutes or until golden. Add the sprouts, season, then reduce the heat slightly and cook for a further 10 minutes, stirring often, until the shallots and sprouts are golden and cooked through. Transfer to a serving dish and sprinkle over the pangrattato.