500 g of Brussels sprouts
2 packs of sauce ready
60/70 g of bacon without herbs in thick slices
50/60 Parmigiano Reggiano
40 g of butter at room temperature
Salt to taste.
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. spumante Brut
Clean and wash the sprouts and remove tough outer leaves. Pass them in a colander. Boil salted water to a boil in a saucepan and pour sprouts and cook for five / six minutes. Grate the cheese and chop the bacon. In a pan fry over low heat with a little butter bacon. Remove from pan sprouts by removing the water and in the same pan pour the browned bacon with butter and cook for five minutes or so, stirring well occasionally. Butter well a round baking dish; add sprouts to the sauce, mix well and pour into the pan. Dust the surface of the sprouts with grated cheese and bake in hot fire at 180 C degrees for ten minutes / fifteen minutes. Remove sprouts from the oven and serve them as a side dish of turkey.