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Brussels Sprouts with Smoked Bacon

Brussels sprouts — you either love them or you don't. If you've never tried them before, maybe this recipe will help you discover what you've been missing. It's a wonderfully nutritious dish that comes together quickly.   Ingredients (serves 4) 12 Brussels sprouts. 100g smoked bacon. 4 garlic cloves. Salt and olive oil. Preparation Boil the Brussels sprouts in salted water until tender, then drain and set them aside. In a pan with hot oil, fry the chopped garlic and diced bacon. Once the bacon is cooked through, add the Brussels sprouts and let everything mingle together so the flavors can marry. Serve hot.

Creamy Clams and Mushrooms with Rice




ingredients

for 4 people
  • 200g rice.
  • 750g clams.
  • 250g fresh mushrooms.
  • 1 clove of garlic.
  • 1 medium onion.
  • 3 tablespoons fresh cheese (mató or ricotta).
  • 100ml dry white wine.
  • chopped parsley.
  • 4 tablespoons extra virgin olive oil.

preparation

Start by soaking the clams in salted water for about an hour. This helps them release any sand they might be holding onto.
Cook the rice according to the package instructions with water and salt. Once it's done, drain it well and run it under cold water to stop the cooking, then drain again. Put it on your serving platter. I like to shape it into a ring so I can pile the clams and mushrooms right in the middle.
In a good-sized pan, warm the olive oil over medium heat and add the garlic and onion, both chopped fine. Let them cook gently for about 3 or 4 minutes until they're soft and fragrant.
Toss in the sliced mushrooms and cook for another 2 minutes, stirring now and then.
Now add the clams, the chopped parsley, and the white wine. Keep everything over the heat until the clams open up, which shouldn't take long.
Once the clams have opened, take the pan off the heat. Stir in the fresh cheese and mix everything together well. The cheese will melt into the sauce and make it wonderfully creamy. Spoon it all over the rice and you're ready to eat.


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