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Prepare Pancetta and Croutons

  • Ciabatta bread, cubes 550 g
  • Pancetta, thick-cut, diced 450 g
  • Garlic powder 10 ml

Prepare Brussels Sprouts

  • Brussels sprouts, cleaned, halved 1.8 kg
  • Olive oil 125 ml
  • Sea salt, as needed
  • Cracked black pepper, to taste

Finish the Dish

  1. Prepare Pancetta and Croutons

    • Spread bread cubes on baking sheet, set aside.
    • Cook pancetta/ bacon in skillet over medium heat until crispy and fat is rendered. Remove the pancetta with slotted spoon and place it on a paper towel.
    • Pour pancetta drippings from skillet over bread cubes; toss well. Season with garlic powder and toss once more. Bake bread cubes for 10 to 12 minutes until golden brown.
  2. Prepare Brussels Sprouts

    • Toss Brussels sprouts with olive oil, salt and pepper. Roast at 220C until golden brown, about 20 minutes.

     

  3. Finish the Dish

    • In a large bowl toss the prepared Brussels sprouts, pancetta, red onion, croutons, yogurt and Hellmann's® Classics Caesar Dressing, adjust seasoning.
    • Serve warm and top with Parmigiano-reggiano cheese.