Adapted from Gjelina, Cooking from Venice, California, by Travis Lett
85g bacon, cut into matchsticks
2 tablespoons extra virgin olive oil
465g Brussels sprouts, halved lengthwise
salt, to taste
Freshly ground black pepper, to taste
85g pitted dates
240ml chicken stock
1 tablespoon plus 1 teaspoon red wine vinegar
Heat a large cast-iron or heavy-bottomed frying pan over medium-high heat and add the bacon and olive oil. Cook until the bacon has rendered most of its fat but is still juicy, about 10 minutes. Transfer the bacon to a bowl and increase the heat to high. Add the Brussels sprouts to the pan cut-side down and sear hard, without shaking the pan, until well-charred and beginning to black (see photo above), about 5 to 7 minutes. The idea is to get a deep, penetrating sear that nearly blackens the sprouts, but keeps them relatively green inside. Reduce the heat back to medium, flip the sprouts, and season with salt and pepper to taste.
Add the dates and cooked bacon and toss well. Add the stock to the pan, a little at a time, using a wooden spoon to smash the dates into the stock, breaking them into smaller pieces as the stock reduces into a sauce. Once the dates are incorporated, add the vinegar.
Continue cooking for 2 or 3 minutes, until the sauce is thick enough to coat the sprouts but be careful not to reduce it too much or the sauce will become cloyingly sweet and sticky. (If you do over reduce it, add a splash of stock or water to get it back to where you want it.) Transfer to a serving platter and serve warm.
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