Brussels sprouts with garlic breadcrumbs and Pecorino cheese
Cavoletti gratinati
Gino D'Acampo's recipe for a different take on a Christmas classic.
Serves – 1
Ingredients:
120g Brussels sprouts
3 tablespoons freshly grated Pecorino cheese
3 tablespoons dried breadcrumbs
3 tablespoons extra virgin olive oil plus more for drizzling
2 tablespoons of freshly chopped flat leaves parsley
1 clove of garlic (finely chopped)
Salt and pepper to taste
Preparation:
Parboil the Brussels sprouts in salted boiling water for 5 minutes. Drain.
Drizzle 2 tablespoons of oil in a small ovenproof oval eared dish big enough to hold all the sprouts.
In a small bowl mix together the breadcrumbs, the cheese, parsley, garlic and the remaining oil. Season with salt and pepper.
Sprinkle the breadcrumbs mixture over the Brussels sprouts and cook in the middle of a preheated oven at 220º for 15 minutes.
Remove from the oven, drizzle with a little more oil and serve to accompany a fish dish of your choice.