Golden Brussels Sprouts with Parmesan and Truffle Sauce and Balsamic Vinegar Pearls

Brussels sprouts become golden and slightly crispy in the pan, then meet the creaminess of the Parmesan and Truffle Sauce and the sweet-and-sour note of the Balsamic Vinegar of Modena PGI Pearls with truffle. A simple autumnal side dish, yet full of contrasts.

Ingredients (for 4 people)

• 500 g fresh Brussels sprouts
• 3 tablespoons Parmesan and Truffle Sauce Lina Sapori e Delizie
• 2–3 teaspoons Balsamic Vinegar of Modena PGI Pearls with Truffle Lina Sapori e Delizie
• 2 tablespoons extra virgin olive oil
• salt to taste
• black pepper to taste

Preparation

1. Prepare the sprouts
   • Wash the Brussels sprouts and remove any damaged outer leaves.
   • Cut them in half lengthwise and dry them well.
2. Brown them
   • Heat the extra virgin olive oil in a large pan.
   • Place the sprouts with the cut side facing down.
   • Let them cook over medium-high heat for about 5–6 minutes without moving them, until the surface is well browned.
3. Finish cooking
   • Turn the sprouts and continue cooking for another 3–4 minutes.
   • Season with salt and pepper.
   • If they are still too firm, add one or two tablespoons of water, cover for a few minutes, and let them become tender while still maintaining a good texture.
4. Add the Parmesan and Truffle Sauce
   • Lower the heat to the minimum or turn it off.
   • Add the Parmesan and Truffle Sauce and stir gently, so that it coats the sprouts without overheating.
5. Finish with the pearls

• • Transfer the sprouts to a serving dish.
  • Distribute the Balsamic Vinegar Pearls with Truffle only when ready to serve, without mixing them into the sauce.

Why it works

• Bitter, savory, and sweet-and-sour are balanced: the vegetal character of the sprouts meets the creaminess of the Parmesan and the sweet-and-sour note of the balsamic.
• The textures create contrast: golden sprouts, creamy sauce, and pearls that burst in your mouth.
• Truffle accompanies the dish without overpowering it, present in both the sauce and the pearls, but with two different functions.

Texture

• Sprouts tender on the inside and well-browned on the surface.
• Creamy sauce that coats them without weighing them down.
• Pearls remain whole until you taste them, when they burst in the mouth, releasing the balsamic and the hint of truffle.

Tips and pairings

• Dry the sprouts very well before putting them in the pan: moisture hinders browning.
• Use a pan large enough to arrange them without overlapping.
• Do not cook the Balsamic Vinegar Pearls: always add them at the end, directly on the plate.
• You can serve them as a side dish for an autumn dinner or, in a larger portion, together with toasted bread for a simple vegetarian option.

The Lina touch

The Parmesan and Truffle Sauce brings creaminess and savoriness, while the Balsamic Vinegar of Modena PGI Pearls with Truffle arrive only at the end: a few are enough to create a sweet-and-sour contrast and a little burst of flavor in every bite.