Gently place the roasted vegetables in a large serving bowl or platter. Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet
Meanwhile, in a pan large enough to take everything later (or just drain the sproutsand use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
An updated english version of the blogpost andrecipe will be up on the blog tomorrow. Tårt-tårta i all ära men ibland är det bra mycket godare med en mousse-variant
Halve them and put them in a bowl and drizzle with oil and season with salt and pepper. Strange how flavors can change, I don't think it has to do with age
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