Brussels Sprouts
by
These little cabbages are not readily available in Tuscan markets although all the nurseries sell seedlings so somebody’s eating them. The best way to make them palatable is to not overcook them, let them remain al dente but use high heat so as to caramelize the outsides a bit.
- Brussels sprouts
- Extra virgin olive oil
- Salt to taste
- Walnut oil, optional
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Vegetables and Sides
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Elaine Trigiani develops recipes, writes, and teaches olive oil tasting seminars and olive oil cooking classes in the United States and in Italy. |