Brussels Sprouts with Pecorino cheese

We know, Brussels sprouts are often subject of a debate, they are either loved or hated because of their somewhat strong smell and taste. However, in our kitchen they are very appreciated, especially as we have covered them with grated Pecorino cheese.

The simplicity of this dish is remarkable.

Brussels sprouts are rich in vitamins, minerals and proteins, thus they are also healthy.

Brussels sprouts are almost all imported from northern European countries, despite the tradition tells us that they originated in Italy and that they were introduced into Belgium by Roman occupation troops.

Serves 2, Preparation time 10 mins, Cooking time about 20 mins

Brussels Sprouts, 200 g
Pecorino cheese, 30 g
Evoo – Extra Virgin Olive Oil, 1 tablespoon
Salt and pepper, to taste

Method

Once you have checked that the sprouts are compact and bright green, clean them by removing the withered outer leaves (if any), then rinse them off in cold water to remove any dust or dirt and cut the end of the core.

Bring a pot plenty of salted water to the boil, then dip the sprouts.

Tip: If you plan to continue cooking them in the oven or in the pan, boil them in water for 15 minutes. For a complete cooking, leave them for 25 minutes.

Drain and put them in a bowl with a tablespoon of Evoo Oil, grated Pecorino cheese and a pinch of black ground pepper.

Pecorino will melt because of the warmth of sprouts just cooked and this will give them a perfect touch.

Serve warm.