BUON PRANZO

Fried Brussels sprouts with tonnato and pancetta

SERVES 4-6 // PREP TIME 30 MINS // COOK 15 MINS

Red Brussels sprouts derive their striking purple hue from anthocyanin, an antioxidant, which makes them sweeter than the traditional green variety.

280 gm flat mild pancetta, cut into
2cm batons
480 gm red Brussels sprouts, bases trimmed, halved
1½ tbsp lemon juice
1 tbsp honey
2 tbsp micro parsley

TONNATO

1 egg yolk
1½ tsp Dijon mustard
180 ml (3/4 cup) extra-virgin olive oil, plus extra, to serve
95 gm canned tuna in oil, drained
2-3 tbsp lemon juice

1 For tonnato, whisk yolk and mustard together in a small bowl until well combined. Gradually add oil, drop by drop at first, until mixture starts to thicken, then in a thin steady stream, whisking continuously, until thick and emulsified. Transfer mayonnaise to a food processor, add tuna and lemon juice to taste then process until a thick spreadable consistency. Season to taste. Refrigerate, covered, until required.

2 Heat a frying pan over low-medium heat. Add pancetta and cook, stirring occasionally, until golden and crisp (6 minutes). Use a slotted spoon to transfer pancetta to a bowl lined with paper towel. Transfer rendered pork fat to another bowl.

3 Combine Brussels sprouts with lemon juice and honey in a large bowl; toss.

Heat half the reserved rendered pork fat in the same pan over medium heat. Add half the coated Brussels sprouts, cut-side down, and cook until golden (3 minutes). Turn over, cover with a lid and reduce