Celebrated chef Jose Pizarro has shared a festive recipe that puts a delicious Spanish spin on a classic British vegetable. His caramelised Brussels sprout and panceta montaditos offer a sophisticated yet simple canapé, perfect for holiday entertaining.
A Spanish History for the Humble Sprout
While Brussels sprouts might seem quintessentially British, Pizarro highlights their little-known connection to Spain. They first arrived in the country during the 16th century, introduced through trade routes with Flanders. The Spanish have a long tradition of pairing the vegetable with pork, making this recipe a modern nod to that heritage.
Big Flavour in a Small Bite
Pizarro's creation transforms the sprouts by caramelising them with onion, fresh thyme, and sweet apple vinegar. This mixture is combined with crisp, golden panceta (Spanish bacon) and served on a slice of fresh baguette. The montadito is finished with a dollop of whipped soft curd cheese and a scattering of toasted pine nuts.
The chef recommends pairing these flavour-packed bites with a glass of oloroso sherry, making them an ideal choice for seasonal gatherings. The recipe yields approximately 20 canapés, with a total preparation and cooking time of around 50 minutes.
Recipe Breakdown: Key Ingredients and Method
The dish requires a handful of core components to achieve its signature taste. You will need:
- 300g of Brussels sprouts, finely sliced
- 125g of sliced panceta or pancetta, finely chopped
- One medium onion and a garlic clove
- Fresh thyme, sweet apple vinegar, and soft light brown sugar
- A fresh baguette, soft curd or cream cheese, and pine nuts for serving
The method begins by frying the panceta until crisp, then using the rendered fat to gently cook the onions until soft and golden. The sliced sprouts, garlic, and thyme are added and cooked until tender. The vinegar and sugar are stirred in to create a sticky, caramelised mixture, which is then seasoned and combined with the reserved panceta.
To assemble, spoon the warm sprout and panceta mix onto slices of baguette. Each montadito is topped with whipped cheese and finished with toasted pine nuts before being served immediately.
This recipe showcases Pizarro's talent for creating elevated yet accessible Spanish tapas. It provides a brilliant way to incorporate seasonal vegetables into a party menu with undeniable style and flavour.
