I had never heard about brussels sprouts until I moved to Parma in my 20’s. A friend’s mum came over to visit, and she had with her this bag full of small green balls. I was intrigued. I took one of those mysterious greens, hoping that it would disclose to me the secret of how to cook it. Graziella, my friend’s mum, must have read my mind, because she hopped to the kitchen (she was a lively and lovely lady, and everything she did seemed to be bouncing around with joy), and prepared some of those marvels to me (because, let’s be honest: the do look cute!). “Sono cavoletti di Bruxelles” she informed me as she served me a huge portion of it. I tasted one, and it was love at first bite! Yum! Her recipe was extremely simple: boil the sprouts, stir-fry them for 5 minutes, season, eat. Over time I found different recipe to make this tasty vegetables even tastier. This recipe I propose you today, brussels sprouts with walnuts and gorgonzola, is part of contemporary italian cuisine, and they are few variation, mostly down to the quantity of cheese or walnuts. Some recipe adds also grated parmesan, but I personally don’t like to numb the gorgonzola’s flavour with another cheese: I think this dish works well because it has only few chosen ingredients that marry perfectly. Adding more would only ruin the delicate balance. Try it even if you usually don’t like Brussels sprouts: you might change your mind!
Ingredients for 4 portions:
400 gr od brussels sprouts
200 gr of gorgonzola cheese
4 whole walnuts
30 gr of melted ghee / clarified butter
20 gr of breadcrumbs
- To prepare your brussels sprouts with walnuts and gorgonzola, start by removing all the external leaves that are bruised or broken. Wash your sprouts, then boil them or steam them for 15 minutes.
- Pre-heat your oven at 220°C/ gas mark 7. Tip the brussels sprouts in an oven dish, and cover them with cubed gorgonzola. Sprinkle with the breadcrumbs, then spoon the clarified butter (or ghee) all over. If you would like to know how to make your own clarified butter, you can find the recipe HERE.
- Finely grind your walnuts in a food processor, or with a mortar and pestle, then sprinkle them over the sprouts and cheese. Cook on the middle shelf of the oven for about 10 minutes.
- Serve them immdeiately, as a side of a light dish, such as grilled chicken breast: brussels sprouts with walnuts and gorgonzola is a very rich dish, so be mindful with what you match it.
Store your leftover brussels sprouts with gorgonzola and walnuts in the fridge, in an airtight container, for up to 3 days. Reheat for a few minutes under the grill, but do not bake them again, otherwise they will got too soft.