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Brussels Sprouts with Garlic & Toasted Pine Nuts
(serves: 4 - cooking time, including prep: 20 minutes)
½ of lb of Brussels Sprouts, stems trims, outer leaves removed and sprouts halved and rinsed
¼ cup pine nuts
1 sprig of fresh thyme, leaves stripped
2 cloves of garlic, thinly sliced
2 tbs olive oil
⅓ cup white wine
salt & pepper to taste
Parmigiano Reggiano cheese, grated (optional)
Warm the olive oil in a large pan over medium-low heat, add the garlic and let flavor the oil for 3-5 minutes without allowing the garlic to caramelize.
Lightly salt and pepper the brussels sprouts in a bowl and toss.
Add brussels sprouts, cut side down into the pan. Increase to medium heat. Add the wine and immediately cover for 10-15 minutes without disturbing the sprouts. Remove the lid and increase heat to medium high heat. When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme. Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1-2 minutes. Add additional salt and pepper to taste.
Serve while warm. Top with parmigiano if desired.
pizza di prosciutto e rucola
Figs & wild plums
Restaurant in Amsterdam