Olive Magazine
Fried Brussels Sprouts Recipe with Cheese

Cacio e pepe sprouts

Published: December 6, 2019 at 1:43 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a side

Take your Christmas feast to the next level with these jazzed up salt and pepper fried sprouts tossed with pecorino cheese

  • Vegetarian
Nutrition:
NutrientUnit
kcal162
fat12.3g
saturates6.9g
carbs3.8g
sugars3.3g
fibre4.8g
protein6.6g
salt0.7g
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Ingredients

  • 600g brussels sprouts
  • 50g butter
  • 50ml whole milk
  • 75g pecorino romano (or veggie alternative), finely grated
  • ground to make 1½ tsp black peppercorns

Method

  • STEP 1
    Remove any dirty and tough outer leaves from the sprouts, trim the bottoms slightly and then cut in half through the bases. Bring a large pan of lightly salted water to the boil and cook the sprouts for 3-4 minutes or until just tender to the point of a knife. Drain well.
  • STEP 2
    Heat the butter in a large frying pan and add the sprouts along with the milk. Once bubbling, sprinkle in the cheese while tossing and cook for a few minutes until the cheese has emulsified into a sauce. Don’t worry if there are a few lumps of cheese. Sprinkle in the black pepper then tip into a serving dish.

*This recipe is gluten-free according to industry standards

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