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Brussels sprouts with hazelnut pangrattato

Brussels sprouts with hazelnut pangrattato

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.

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  • 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


  1. 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.

  2. 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


906kJ/ 219kcals



Saturated Fat












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