BRUSSELS SPROUTS WITH SALSICCIA, WALNUTS AND BALSAMIC

30 MINUTES

This is a perfect dish to put out when gathering round the table with family and friends. Small, flavourful bocconcini – Italian for bite-sized pieces – made to be picked up, shared and enjoyed together.

Serve them as a nibble with a glass of wine, as part of a sharing buffet, or on a platter in the middle of the table where everyone can help themselves. A dish that works just as naturally for everyday meals as for celebrations, when the food becomes a natural extension of conversation and togetherness.

ingredients

• 500 g Brussels sprouts
• 200 g Nonna Elide Salsiccia
• approx. 20 g raisins
• Aceto Balsamico di Modena IGP
• 4-5 walnuts
• Nonna Elide EVOO
• salt

Here's how

• Soak the raisins in plenty of balsamic vinegar. Want a more intense balsamic flavour – let them sit longer.
• Rinse and trim the Brussels sprouts. Bring lightly salted water to the boil and parboil the sprouts for about 5 minutes. Drain and quickly cool in cold water.
• Mix the skinless salsiccia mince with coarsely chopped walnuts. Add the raisins, lightly drained and coarsely chopped. Season with salt and work together into an even mixture.
• Cut the Brussels sprouts in half and divide about 1 large teaspoon of salsiccia between each half. Secure with a toothpick.
• Place in an ovenproof dish, drizzle over balsamic vinegar, a little EVOO, and bake in the middle of the oven at 200 °C for about 15 minutes.

Nonna vet bäst.