BRUSSELS SPROUTS WITH SALSICCIA, WALNUTS AND BALSAMIC

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. If you want a more intense balsamic flavour, leave them to soak longer.
• Rinse and trim the Brussels sprouts. Bring lightly salted water to the boil and parboil the sprouts for about 5 minutes. Drain and cool quickly in cold water.
• Mix the skinned salsiccia mince with roughly chopped walnuts. Add the raisins, lightly drained and roughly chopped. Season with salt and work into an even mixture.
• Cut the sprouts in half and tuck about 1 generous teaspoon of salsiccia between each pair of halves. Secure with a toothpick.
• Place in an ovenproof dish, drizzle over balsamic and a little EVOO, and bake in the middle of the oven at 200 °C for about 15 minutes.

Nonna vet bäst.

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