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Brussel Sprouts and Farro Brodo
Used with permission from Trattoria Italian Kitchen
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Brussel Sprouts (for 1) and Farro Brodo (for 4)
Brussel Sprouts
1 cup brussel sprouts (halved)
1 tsp capers
pinch dried chili flakes
1/2 lemon (juiced)
parmesan cheese (grated and shaved)
salt/pepper
1 tsp extra virgin olive oil
canola or vegetable oil for frying
1oz chopped parsley
Farro Brodo
1 lb mixed mushrooms (chopped and sliced)
4 chopped garlic cloves
225g farro
16-20 large mussels (cleaned)
1/2 white onion (diced)
1/2cup white wine
1/2lb. dried porcini
2 oz chopped parsley
4 sprigs thyme (chopped)
1 bayleaf
salt and pepper
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Instructions
- Brussel Sprouts
- Place enough oil in a pot or sauce pan to cover the sprouts. Heat oil to 325 degrees. drop sprouts into the oil and fry.
- Sprouts are ready when wilted and lightly browned.
- Immediately transfer the cooked sprouts into a mixing bowl with the capers, chili, grated parmesan, parsley and lemon juice. Mix thoroughly and season to taste.
- Plate and garnish with shaved parmesan and olive oil
- Farro Brodo
- Soak the dried porcini in 1.5 L of hot water. Soak for approx. 1-2 hrs or until the liquid is a nice brown colour.
- Squeeze excess juice from the porcini and pass through a double strainer. Put aside.
- Soak the farro in 1 L of cold water overnight. Drain water and place farro in a pot with salted water (or stock if you prefer) Boil the farro until the grains begin to split (approx 1 hr.)
- In a large saucepan, sweat the onions in olive oil and butter until transparent. Add the mushrooms. When the mushrooms begin to soften add the garlic and the mussels. Deglaze with white wine.
- Once the alcohol has cooked off, add the farro, bayleaf and porcini juice. Reduce to 3/4 and finish with the chopped herbs. Season to taste.
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