Recipe Brussels Sprouts with Pecorino Cheese

MypinchofItaly

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Serves 2, Preparation time 10 mins, Cooking time about 20 mins

  • Brussels Sprouts, 200 g
  • Pecorino cheese, 30 g
  • Evoo – Extra Virgin Olive Oil, 1 tablespoon
  • Salt and pepper, to taste
Method

Once you have checked that the sprouts are compact and bright green, clean them by removing the withered outer leaves (if any), then rinse them off in cold water to remove any dust or dirt and cut the end of the core.

Bring a pot plenty of salted water to the boil, then dip the sprouts.

Tip: If you plan to continue cooking them in the oven or in the pan, boil them in water for 15 minutes. For a complete cooking, leave them for 25 minutes.
Drain and put them in a bowl with a tablespoon of Evoo Oil, grated Pecorino cheese and a pinch of black ground pepper.

The Pecorino will melt a bit because of the warmth of sprouts just cooked and this will give them a perfect touch.

Serve warm.
 
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