Christmas Sprouts, Italian Style

Bring Italian Flavour to Your Sprouts This Christmas

Let’s be honest: Brussels sprouts can be a divisive festive subject. However, when treated with a little Italian flair, these humble brassicas transform into the star of the Christmas dinner table. By introducing the rich, savoury crunch of pancetta, the earthy sweetness of chestnuts, and a brilliant finishing touch from the Carluccio's deli, you will have even the most steadfast sprout-sceptics coming back for second helpings.

This simple yet magnificent recipe balances the deep flavours of roasted nuts and cured meat with a bright, luxurious drizzle of aged balsamic vinegar.

The Ingredients

To serve 4-6 as a generous festive side dish, you will need:

• 500g Brussels sprouts: Trimmed and halved (leave smaller ones whole).

• 150g Pancetta: Diced into small cubes.

• 200g Cooked chestnuts: Roughly chopped.

• 2 cloves of garlic: Finely sliced.

• Carluccio's Extra Virgin Olive Oil: For pan-frying and a final drizzle.

• Carluccio's Aged Balsamic Vinegar of Modena: To finish.

• Sea salt and freshly ground black pepper: To taste.

A Quick Tip for Perfection: Ensure your pan is sufficiently hot before adding the sprouts. You want them to achieve a beautifully dark, caramelised edge rather than just steaming in the pan!

The Method

1. Crisp the Pancetta Place a large, heavy-bottomed frying pan over a medium heat and add a small splash of Carluccio's Extra Virgin Olive Oil. Toss in the diced pancetta and fry gently until the fat renders down and the cubes become crisp and golden.

2. Infuse the Garlic Lower the heat just a fraction and add your finely sliced garlic. Stir constantly for about a minute until it becomes fragrant, ensuring it does not catch and burn, as this will introduce a bitter flavour.

3. Caramelise the Sprouts Turn the heat back up to medium-high and add the prepared Brussels sprouts to the pan. Toss them thoroughly in the infused pancetta fat and oil. Let them sit undisturbed for a minute or two at a time so they develop a deep, caramelised colour on their cut sides. Cook for roughly 8-10 minutes until they are tender but still retain a pleasant bite.

4. Introduce the Chestnuts Scatter the roughly chopped chestnuts into the pan. Toss everything together and heat through for another 2-3 minutes. The chestnuts will absorb the wonderful savoury notes from the pancetta and garlic.

5. The Grand Finale Remove the pan from the heat. Season carefully with freshly ground black pepper and a touch of sea salt (remember, the pancetta is already quite salty).

Transfer the vibrant mixture to a warm serving dish. To finish, give the dish a generous, glossy drizzle of Carluccio's Extra Virgin Olive Oil and a few drops of rich, syrupy Carluccio's Aged Balsamic Vinegar. The sweet acidity of the balsamic perfectly cuts through the richness of the meat and nuts, bringing the whole dish to life.

Buon Natale and happy cooking! Bring a touch of Italy to your festive feast this year, and discover a new family favourite. You can find our exceptional Extra Virgin Olive Oil and Aged Balsamic Vinegars as well as countless other amazing Italian ingredients in the Carluccio's online deli to ensure your Christmas cooking is nothing short of spectacular.