Sunny’s Pizza Wood Roasted Brussels
Fusing disco vibes with an alpine aesthetic, Sunny’s Pizza forever ranks as one of our favourite bar slash restaurants. Slide your crew into a booth or settle on a stool and enjoy a consistently delicious offering of extremely good pizza, not pizza, a fab ever-evolving natural-driven wine list, and epic tunes.
The Sunny’s crew know how to serve up a foolproof night out each and every time. We’re excited to bring you all the intel behind this signature dish.
SUNNY’S PIZZA WOOD ROASTED BRUSSELS
100g black pearl barley
2 juicy oranges
1 tbsp seeded mustard
300 ml olive oil
75 ml sherry vinegar
100 g crème fraîche
2 sprigs of dill, chopped
10 slices of pancetta or capocollo
250 g Brussels sprouts, halved
Salt and pepper to taste
Preheat the oven to 200°c. Boil the pearl barley for 25-30 minutes in two litres of salted water. The barley should retain a slight chew. Drain and cool.
To prepare the dressing, hold the oranges directly over a gas burner or open flame using tongs until the oranges are nicely charred. Set aside to cool, then juice.
In a food processor, combine the orange juice, mustard, 125ml olive oil, sherry vinegar and cracked pepper.
Pulse on high speed until it comes together like a thin mayonnaise, then taste. The dressing should be predominantly orange-sweet, with a hint of mustard and acid from the sherry vinegar. Add the crème fraîche to a mixing bowl. Fold in the dill and some cracked pepper, then refrigerate until needed.
Cook the pancetta under a grill until golden and crispy. Set aside.
Add remaining olive oil to a large heavy-based pan and heat until just before the smoking point.
Place the Brussels sprouts in the pan cut side down and cook for about 3 minutes until the cut side is a dark golden colour
Turn all the sprouts, sprinkle with salt and place in the preheated oven to finish cooking (about 5 minutes).
Toss the Brussels sprouts in a bowl with the barley, a liberal amount of burnt-orange dressing and a pinch of salt. Transfer to a serving bowl or plate and finish with blobs of creme fraiche and the crispy pancetta. Enjoy!