Tag: Sprouts

The different cooking methods of Brussels sprouts – Italian Cuisine

Rich in vitamins and mineral salts, Brussels sprouts can be used in the kitchen in many ways: from the oven to the pan, here are some useful tips

The ways of Brussels sprouts they are infinite. Boiled, browned, baked: a veritable mine of health for bones, sight and memory, these small vegetables can be used in the kitchen in many ways. For those looking for some advice on their different cooking methods, here are some tips.

Baking

Rich in vitamins A, C, K and group B, as well as iron, phosphorus, football and antioxidants, Brussels sprouts are perfect in the oven. For the baked Brussels sprouts you need to get: 600 grams of vegetables, 100 grams of grated Parmesan, 30 grams of butter, 150 grams of bacon and salt. After blanching them, cut the sprouts in half and pour them into a pan with the bacon previously browned in butter. A few minutes and then you have to drain everything and arrange the contents of the pan in a baking dish, adding the cheese and stirring well, before baking at 250 degrees. Ten minutes of waiting and the baked Brussels sprouts are ready to be served.

Browned Brussels sprouts

For this preparation, ideal for a side dish tasty and healthy, you start by boiling 500 grams of sprouts for about ten minutes cross engraved. Meanwhile, a pan is heated with olive oil, one onion minced and 200 grams of bacon or guanciale; the small vegetables are also browned for another 6-7 minutes, together with a little salt and pepper, and finally the browned Brussels sprouts are served, perhaps as an accompaniment to a dish based on pig or turkey.

Boiled side dish

Things more simple they are often even the best. Like boiled Brussels sprouts, delicious on their own but also as a side dish for a nice fillet steak of baked perch. Just start by cooking 500 grams of sprouts in salted water for twenty minutes. Then they drain, they are seasoned with a generous drizzle of olive oil and a pinch of ground pepper and are served at the table, preferably remembering to accompany the whole thing toast of toast.

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Cod with olives and Brussels sprouts recipe – Italian Cuisine

Ingredients

8 fresh, skinless cod steaks
600 g Brussels sprouts
100 g Taggiasca olives
80 g onion
garlic
olive oil
salt
pepper

Duration: 30 min

Level: Easy

Doses: 8 people

For the cod with olives and Brussels sprouts recipe, browse the Brussels sprouts; wash and drain the leaves. Fry 3 whole garlic cloves, the pitted olives and finely chopped onion in a thin layer of oil.

Add the sprouts to the sautéed sprouts, a pinch of salt, cover and simmer over a moderate heat for 4 minutes, then arrange the cod steaks on top of the sauce. Salt, pepper, cover, simmer slowly for about 10 minutes, then sprinkle with a drizzle of raw oil and serve.

Risotto with Brussels sprouts – Italian Cuisine

First of all, clean the sprouts by removing the torso at the base and the outermost and damaged leaves.
Cut them in half, put them in a bowl with a lid suitable for the microwave and cook them for 4 minutes at 800 W (alternatively, cook them for 4-5 minutes in the steam: they must be almost cooked, but not completely).

In the meantime, finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast it, then blend with the wine and add the sprouts.

Start cooking by adding the broth a little at a time and adding more as it is absorbed.
Within about 15 minutes the rice will be cooked: turn off the heat, season with salt, add brie to chunks and Parmesan and mix.

The Brussels sprout risotto is ready, you just have to serve it.