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.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseSide
Prepare5 mins
Cook30 mins
Total time35 mins
Pluscooling

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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

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.