Ristorante Acquapazza owner and chef Yoshimi Hidaka introduces a pasta dish featuring seasonal Brussels sprouts. This easy-to-make authentic Italian dish is infused with the flavors of balsamic vinegar and Parmesan cheese. Please try this seasonal delight!
Ingredients
Main Ingredients (2 servings)
- Penne 100g
- Brussels Sprouts 10-20 pcs
- Bacon 50g
Seasonings
- Balsamic Vinegar 100cc
- Parmesan Cheese 30g
- Butter 30g
- Olive Oil a little
- Salt to taste
Steps
- Bring a large pot of water to a boil and cook Penne 100g. Cooking time is approximately 12 minutes.
- Trim the dark ends from the base of the Brussels sprouts.
- Cut the Brussels sprouts in half lengthwise, then into quarters. The key here is cutting them lengthwise to preserve their crunchy texture and shape.
- Cut the bacon into small pieces.
- Place the cut Brussels sprouts in a cold skillet and heat over high heat. The key here is to get a nice char without adding olive oil to bring out their aroma.
- Once the Brussels sprouts have a good char, add the cut bacon.
- When the Brussels sprouts and bacon start to char, add a little Olive Oil and slightly reduce the heat.
- Season with a pinch of Salt to taste. The key here is to sear over high heat first, then reduce to medium-low heat as it cooks to balance the sweetness and bitterness.
- Add 70-80cc of Balsamic Vinegar to the skillet and quickly heat to coat the pasta with the sauce.
- Drain the cooked penne and add it to the skillet with the sauce.
- Add Butter 30g and toss to coat the penne with the sauce.
- Turn off the heat and stir in Parmesan Cheese 30g.
- Plate the pasta with Brussels sprouts, bacon, and balsamic sauce.
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