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RECIPE Brussels Sprouts With Asiago Cheese

Serves 2

A CookTale

This is an adaptation from “Simple Family Meals”, Mario Batali’s newest contribution to the food world. Brussels are a popular vegetable and adding cubed cheese in the last few minutes seemed to me to be a tasty addition. Batali’s recipe called for Pecorino Romana. All I had was grated, so cubed Asiago cheese was the alternative. I would assume Parmesan would work as well. I must say that Asiago did give a tasty boost to the Brussels.

INGREDIENTS

12 Ounces of Brussels Sprouts
2 TB of fresh Thyme Leaves
2 Ounces of Asiago, Parmesan or Romana cheese (diced into 1/4″ cubes)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a large pot of water to a boil & add the Brussels. Boil for 5 minutes, remove & drain. Slice off their bottoms & cut them in half. Add Salt & Pepper.

2. Heat a saute pan to medium high, add the EVOO & when it begins to ripple, add the Thyme leaves. When they begin to sizzle, toss in the Brussels & saute until tender & brown. At the last few minutes of cooking add the cubed Cheese, & just as it begins to melt, remove from the heat.

3. Divide between two plates & serve.

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