Brussels Sprouts

by Elaine Trigiani 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 Wash sprouts and peel off any discolored outer leaves. Cut them into quarters or small wedges if you’ve got large ones. Put sprouts into a cold sauté pan with some high-quality extra virgin olive oil, and turn up the heat. Sprinkle with salt, and stir them about often until they’ve turned a nut brown color in places. Serve sprouts just like that, or drizzle a little walnut oil over them.

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