Crispy Capreolus Coppa with Brussel Sprouts

If you enjoyed the last recipe from Capreolus Fine Foods, here’s another one for you! This simple way to jazz up Brussels sprouts will see even the most ardent sprout hater clear their plate!

  • Brussel Sprouts
  • Salt & Pepper
  • 25g Salted Butter (maybe a little more if you’re feeding more than 4 people!)
  • Capreolus Dorset Coppa (8-10 slices – depending on the number of sprouts)

Get your Dorset Coppa from here. 

  1. Steam / parboil the sprouts (set aside)
  2. Fry sliced Coppa until crispy (set aside)
  3. Heat a pan and add a knob of butter
  4. Add the parboiled sprouts to the melted butter in the pan and cook/toss for a minute or two (until they are to your liking… we prefer them with a slight bite).
  5. Crumble some of the crispy Coppa into the sprouts
  6. Place the cooked sprouts with the crumbled Coppa into a serving dish and top with pieces of Coppa!

Find more recipes, including instructional videos from Capreolus Fine Foods here. 

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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi