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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.

Stuffed Zucchini with Broccoli and Cheese Gratin




 

Ingredients

for 4 people
  • 2 medium zucchini.
  • 2 cloves of garlic.
  • 1 onion.
  • 1/2 leek (white part).
  • 4 tablespoons of tomato sofrito.
  • 1/2 green broccoli head.
  • 100cc dry white wine.
  • 30g pine nuts.
  • 30g currants.
  • 30g grated Parmesan cheese.
  • salt.
  • extra virgin olive oil.

you'll also need:

  • béchamel sauce.
  • 1 tablespoon sesame seeds.
  • 50g grated melting cheese.

for the béchamel:

  • 400cc whole or semi-skimmed milk.
  • 1 heaping tablespoon flour.
  • 1 tablespoon extra virgin olive oil.
  • 30g butter.
  • salt.

Preparation

Preheat your oven to 180°C.
Rinse the zucchini well and cut them in half lengthwise. Using the tip of a knife, score the flesh with shallow cuts without going through to the skin underneath.
Place them in a baking dish, sprinkle with salt, drizzle with olive oil...
and bake for about 15 to 20 minutes, until the flesh turns tender and cooked through.
Take them out of the oven and use a small spoon to carefully scoop out the flesh, making sure not to pierce the skin on the bottom.
Set aside the flesh for the filling and keep the zucchini boats separate.
Rinse the broccoli, break it into florets, and boil in salted water until tender.
Drain well and set aside.
In a deep skillet with a drizzle of oil, sauté the garlic, leek, and onion, all finely chopped.
Pour in the wine and let it cook off. Then stir in the tomato sofrito, the reserved zucchini flesh, and the broccoli (gently mashed with a fork). Add the Parmesan, currants, and pine nuts. Continue cooking for another 2 minutes, then take it off the heat.
Fill the zucchini boats with this mixture.
Make the béchamel with the oil, butter, flour, and milk. You can find the full recipe here.
Spoon the béchamel over the stuffed boats and sprinkle with grated cheese and sesame seeds.
Pop them under the broiler until the top turns a lovely golden brown.
Serve right away while they're still warm.

Enjoy!

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