15 Minutes
4 Persons
easy
This is no ordinary pudding – it’s a celebration of indulgence and artistry, created by world-renowned chef Philippe Mouchel. Creamy, delicately perfumed rice pudding is lifted to new heights with the subtle earthiness of truffle, while a jewel-bright orange and madeira jelly adds a refreshing, citrusy contrast. The crowning glory is a silky olive oil gelato – smooth, luxurious and unexpected – that ties the elements together with an elegant balance of richness and light. Every spoonful is a harmony of flavours and textures, crafted to delight the senses and linger long after the last bite.
Heat 1 tablespoon Moro Primero Extra Virgin Olive Oil in a large skillet.
Add the bacon and garlic. Sauté for 2-3 minutes over medium-high heat, or until the bacon starts getting crispy.
Add the remaining tablespoon of Moro Primero Extra Virgin Olive Oil, Brussels sprouts, salt, and pepper. Stir well, then allow to cook over medium-high heat undisturbed for about 2 minutes, or until the Brussels sprouts that are touching the skillet turn golden brown.
Lower the heat if necessary to prevent burning.
Stir again, cover with a lid, and allow to cook for 5-10 minutes, or until the Brussels sprouts are cooked to your liking, stirring every few minutes to prevent burning.
Drizzle with Moro Balsamic Vinegar and sprinkle additional Parmesan cheese on top.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
