Brussels sprouts in Italy

Fresh Brussels sprouts in an Italian supermarket! Who buys them and who eats them here? While I was checking the packages,  someone seemed really interested and I explained what they were and how to prepare them. My enthousiasm was probably overwhelming. The ‘someone’ thanked me and disappeared without sprouts.

Clean and half 600 grams of sprouts. Blanch them for approx 4 mins in boiling salted water. Drain and mix with 3 table spoons of chopped fresh rosemary, 1 chopped spicy little pepper, 4 chopped garlic cloves, 4 chopped anchovies filets and the zeste of 1 lemon. Taste and add black pepper and salt if necessary.

Mix breadcrumb of 2 slices of brown bread with 40 grams of grated pecorino, 2 table spoons of pine nuts and a handful of chopped parsley. Cover the sprouts with this mixture. Bake in the oven at 180° for 20-30 mins until the crust is golden-brown.

Lovely vegetarian main dish for 2p.

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