Brussels sprouts with pine nuts, garlic and guindilla peppers
A quick and easy recipe which can be served as a first course and an accompaniment.
This recipe is reproduced here (in English) courtesy of Gastronomía&Cía.
Para ver esta receta en castellano, pulsa aquí
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- 1 kg fresh Brussels sprouts
- Extra virgin olive oil
- 4 tablespoons pine nuts
- 2 large garlic cloves, peeled and sliced
- 1-2 fresh guindilla peppers, sliced and seeds removed
- 4 tablespoon Grana Padano cheese, grated
- Wash the Brussels sprouts, make a cut in the stalk, remove the outer leaves, wash again and drain well.
- If they are large, cut them in half.
- Heat a pan of water with a tablespoon of salt.
- Bring to the boil, add the Brussels sprouts and cook for about five minutes.
- Remove from heat, drain the sprouts and reserve.
- Heat a little oil in a frying pan and sauté the Brussels sprouts, cut side down (if cut in half), to brown.
- Season to taste.
- Add the garlic, chillies and pine nuts, stirring from time to time. Serve, sprinkled with the cheese.
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