Cooking time: 25 minutes
Preparation time: 10 minutes
Brussels sprouts with gorgonzola and walnuts are a tasty, hearty winter side dish.
The walnuts bring crucial crunch, while the gorgonzola softens the intense Brussels sprout flavour.
This is a rich, inviting dish which makes this somewhat under-appreciated yet super healthy vegetable decidedly more appealing.
30 g butter · 400 g Brussels sprouts · 200 g gorgonzola · 8 walnuts · 20 g breadcrumbs
Peel the sprouts by removing the damaged outer leaves and steam for 15 minutes. Once the sprouts are ready, place them in an oven dish, sprinkle with the gorgonzola and add a tablespoon of breadcrumbs. Clarify the butter by heating it in a saucepan and skimming it until it reaches the transparency of oil: soak the breadcrumbs in a tablespoon of the clarified butter and sprinkle with the chopped walnuts.
Place the baking dish in an oven preheated to 220 degrees for 10 minutes, then place under the grill for a few minutes until a golden crust forms on the surface of the sprouts. Remove the sprouts from the oven taking care not to burn yourself, and serve immediately.
Due to the animal fats present in this dish and its high calorie content, it is best served alongside a lighter main.
Taken from Giallo Zafferano