12 recipes with Brussels sprouts – Italian Cuisine

12 recipes with Brussels sprouts

Brussels sprouts are good and good. But how do we cook them if we don't want to use them as a usual side dish? Here are 12 recipes to experiment to make the most of this ingredient that brings so many benefits!

Brussels sprouts are a plant of Northern European origin, widespread above all in Scandinavian countries and the Benelux, in fact they take their name from the capital of Belgium where this curious variety of cabbage seems to have been selected. It is a plant of the cruciferous or brassicaceae family, or of all those vegetables that make flowers with petals that form a sort of cross, such as broccoli And cabbages. But that's not all: numerous other foods fall into this category, from rocket to the cauliflower.

Properties of Brussels sprouts

THE Brussels sprouts contain a good share of mineral salts, including phosphorus and iron; proteins; fibers; And vitamins, especially vitamin C, vitamin A, vitamin K and B vitamins. They have a beneficial action on female hormonal metabolism and are recognized as anti-anemic and detoxifying properties. These miniature cabbages are considered real stimulants of brain activity and concentration; it seems that this property derives from the combination of thiamine And folic acid, of which they are quite rich.
Other useful information: I am a mine of antioxidants, including thiocyanates, indoles, zeaxanthin, sulforaphane and isothiocyanates; for this reason they are considered a useful food in the prevention of tumors, in particular those of the prostate, breast and colon. Zeaxanthin also protects the retina of eyes.

How are they cooked?

Brussels sprouts are mainly eaten as side to fish or meat, but not only (if you prefer them alone they can also be served with a cream cheese). The proposals you find in the gallery above are recipes for first or second courses to lick your fingers!
They are eaten alone cooked and boiled in salted water. Before cooking them, cut the hardest core at the base and remove the outer leaves. You can also partially cook them in water and complete them in the oven, in this case from 25 min. of initial cooking plan to cook them half the time and complete them at oven or pan.
To remove the slightly bitter taste, after boiling them you can caramelize them with a spoonful of brown sugar or with a spoonful of maple syrup and a drop of water: they will be crunchy and with a sweetish base.

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