

Ingredients
Serves:4
- 30 medium Brussels sprouts
-
Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste
- 8 slices of bacon
- 1 cup of Parmigiano Reggiano DOP cut into very thin slices
- 2/3 cup of pecans
- Black pepper to taste
-
- 30 medium Brussels sprouts
- Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste
- 8 slices of bacon
- 100 g of Parmigiano Reggiano DOP cut into very thin slices
- 2/3 cup of pecans
- Black pepper to taste
- Vignoli Black Garlic EVOO to taste

Preparation
Remove the base of the Brussels sprouts, then cut them in half.
Bring plenty of lightly salted water to a boil and cook the vegetables for 5-7 minutes or until soft but still quite crunchy. Drain and let cool.
Pour the Vignoli Extra Virgin Olive Oil – Everyday Kitchen into a non-stick pan and heat it over a high flame without bringing it to the point of smoke.Add the Brussels sprouts cut side down, then roast them for 5 minutes or until browned. Transfer to a plate and allow to cool.
In the same pan, cook the bacon for 3 minutes on each side or until golden brown, then move it to absorbent kitchen paper to remove excess fat. Leave to cool.
In a large serving dish, distribute the Brussels sprouts, the Parmesan cheese, the diced bacon and the pecans.
Flavor with a little Vignoli Black Garlic Infused Extra Virgin Olive Oil and a sprinkle of pepper and serve.
- Remove the base of the Brussels sprouts, then cut them in half.
- Bring plenty of lightly salted water to a boil and cook the vegetables for 5-7 minutes or until soft but still quite crunchy. Drain and let cool. Pour the Vignoli Extra Virgin Olive Oil – Everyday Kitchen into a non-stick pan and heat it over a high flame without bringing it to the point of smoke.
- Add the Brussels sprouts cut side down, then roast them for 5 minutes or until browned. Transfer to a plate and allow to cool.
- In the same pan, cook the bacon for 3 minutes on each side or until golden brown, then move it to absorbent kitchen paper to remove excess fat. Leave to cool.
- In a large serving dish, distribute the Brussels sprouts, the Parmesan cheese, the diced bacon and the pecans.
- Flavor with a little Vignoli Black Garlic Infused Extra Virgin Olive Oil and a sprinkle of pepper and serve.







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