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Essential Salted Dairy Butter250g
250gItem price
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£7.60/kgThe trick in this recipe from Angela Hartnett is to slightly undercook the sprouts at blanching stage, as they will cook further in the pan.
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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.
Typical values per serving when made using specific products in recipe
Energy | 906kJ/ 219kcals |
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Fat | 18g |
Saturated Fat | 9.2g |
Carbohydrates | 8.6g |
Sugars | 3.4g |
Fibre | 4.2g |
Protein | 4.5g |
Salt | 0.6g |
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