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READY IN: 45mins
INGREDIENTS 12Brussels sprouts 1cup katchkie farm tomato jam 1lemon, juice of 2 cloves roasted garlic 3egg yolks 1 ⁄4 cup olive oil 3slices bresaola , sliced thin 1bunch chervil NUTRITION INFO Serving Size: 1 (16) g
Servings Per Recipe: 24
Calories: 30.6
Calories from Fat 25 g 83 %
Total Fat 2.8 g 4 %
Saturated Fat 0.5 g 2 %
Cholesterol 20.8 mg 6 %
Sodium 3.2 mg 0 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0.3 g 1 %
Sugars 0.2 g 1 %
Protein 0.6 g 1 %
DIRECTIONS For aioli: Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil. For bresaola: Place slices in between parchment and 2 sheet pans. Cook at 300 degrees until crisp. To complete: 1. Blanch the Brussels sprouts and halve them. 2. Sear them on one side. 3. Using Parisian scoop, remove center. Fill with tomato aioli. 4. Top with small shard of crisp bresaola and sprig of chervil. Source: Read Full Article
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