Acclaimed Spanish chef Jose Pizarro has unveiled a festive recipe that promises to transform the humble Brussels sprout into a show-stopping canapé. His creation, caramelised Brussels sprout and panceta montaditos, offers a sophisticated Spanish twist on seasonal British produce, perfect for holiday entertaining.
A Spanish History for the Brussels Sprout
While not typically associated with Iberian cuisine, Pizarro reveals that Brussels sprouts have a little-known history in Spain. They first arrived in the country during the 16th century, introduced through trade networks with Flanders. A traditional pairing with pork makes the combination with panceta—a Spanish bacon—a natural and historically rooted match.
The Recipe: Big Flavour in a Small Bite
Pizarro's method involves gently caramelising finely sliced sprouts with onion, thyme, and a splash of sweet apple vinegar. The process takes 35 minutes of cooking time, with a further 15 minutes for preparation. The key is slow cooking until the sprouts are tender and the mixture becomes wonderfully sticky.
The crisp, golden panceta is stirred back into the savoury-sweet sprout mixture. This topping is then spooned onto slices of fresh baguette. Each montadito is finished with a dollop of whipped soft curd or cream cheese and a scattering of toasted pine nuts.
Perfect Pairing for Festive Gatherings
Designed as a canapé, the recipe yields approximately 20 small bites, ideal for sharing. Pizarro recommends serving them warm and suggests a glass of rich oloroso sherry as the perfect accompaniment. This combination elevates the montaditos into a truly special offering for New Year's celebrations or any winter gathering.
The recipe cleverly bridges culinary traditions, using locally loved seasonal vegetables through a Spanish lens. It demonstrates how classic ingredients can be reinvented with simple techniques and bold flavours, providing a delicious solution for festive hosts seeking impressive yet manageable dishes.
