Fried Brussels sprouts with guanciale and lemon
Earthy Brussels sprouts paired with the savoury richness of Italian guanciale, tangy pickled lemon and the crisp sweetness of sour apple. A flavour-packed and satisfying side dish that complements any main course.
Preparation
Step 1
70 g Italian guanciale, diced – 300 g Brussels sprouts, trimmed and halved – 2 shallots
Heat a large frying pan over a direct flame until very hot. Add the diced guanciale and fry for 3-4 minutes until crispy. Add the Brussels sprouts and diced shallot and fry for 7-8 minutes until they start to brown and soften.
Step 2
1 pickled lemon, thinly sliced – 1 small sour apple – 5 g fresh basil leaves – 20 g Pecorino Romano – 20 ml Kikkoman Naturally Brewed Soy Sauce – 40 ml Kikkoman Teriyaki BBQ-Sauce with Honey – 2 garlic cloves
Add the Kikkoman Soy Sauce, Kikkoman Teriyaki BBQ-Sauce Honey and garlic cubes to the guanciale, shallots and Brussels sprouts in the pan. Continue cooking for 1-2 minutes until a nice, silky sauce forms that covers all the sprouts. Transfer to a serving platter. Garnish with the sliced pickled lemon, sour apple cubes, fresh basil leaves and grated pecorino cheese.
Recipe-ID: 1454
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/d/csm_Kikkoman_Teriyaki_BBQ-Sauce_with_Honey_250ml_EN_b5c7bab2b3.webp "[Translate to Englisch (EU):]")
70 g Italian guanciale, diced – 300 g Brussels sprouts, trimmed and halved – 2 shallots
Heat a large frying pan over a direct flame until very hot. Add the diced guanciale and fry for 3-4 minutes until crispy. Add the Brussels sprouts and diced shallot and fry for 7-8 minutes until they start to brown and soften.
1 pickled lemon, thinly sliced – 1 small sour apple – 5 g fresh basil leaves – 20 g Pecorino Romano – 20 ml Kikkoman Naturally Brewed Soy Sauce – 40 ml Kikkoman Teriyaki BBQ-Sauce with Honey – 2 garlic cloves
Add the Kikkoman Soy Sauce, Kikkoman Teriyaki BBQ-Sauce Honey and garlic cubes to the guanciale, shallots and Brussels sprouts in the pan. Continue cooking for 1-2 minutes until a nice, silky sauce forms that covers all the sprouts. Transfer to a serving platter. Garnish with the sliced pickled lemon, sour apple cubes, fresh basil leaves and grated pecorino cheese.
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