Saturday, November 17, 2007

Brussel Sprouts with White Beans and Pecorino

Before I tried this recipe I didn't even like brussel sprouts. But something about the picture looked good to me so I decided to try it. And am I glad I tried it.

This recipe is from Bon Appetit, and it makes a great Thanksgiving side dish (or any other time:) ).

There was a note about the cheese which is very true. A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

You end up using a lot of oil and butter, but to me that's what gives it the great taste. But if you want to you can adjust it, and use more broth to keep it moist, but don't use too much, otherwise you will have a hard time to make it into a glaze. Try to use low sodium broth otherwise you might end up with a too salty taste.

Another way to use less oil can be roasting the brussel sprouts instead of sauteing them. Brush them with oil and roast them in a 450 degree oven for about 15 minutes.



8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Makes 8 servings.

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