A very simple side dish but, in keeping with Italian gastronomic tradition, brimming with flavor and creativity. A perfect companion for more complicated dishes.
 |
|
|
|
|
INGREDIENTS |
| |
|
Brussels sprouts |
600 |
|
g |
|
|
|
|
|
Sesame oil |
To taste |
|
|
|
|
|
|
|
Salt |
To taste |
|
|
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Boil the Brussels sprouts for a few minutes in salted water; while they are still al dente, drain them, put them into cold water and then cut them into quarters. |
|
|
| 2. |
|
Sauté the Brussels sprouts with 2 spoonfuls of sesame oil in a pan for a few minutes Serve on individual plates as a side dish (alongside veal cutlets they are visually very striking) or on the serving plate |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
To give this dish a more sophisticated presentation, you can make two cross-shaped cuts, just a little more than halfway through the sprouts; in this way they open like flower petals |
|
|
|
|
 |
|
|
For this very structured menu with slightly bitter nuances, we suggest a medium-bodied red wine that is fairly smooth, something like a Santa Maddalena from the Alto Adige, or a drier wine, with a round, harmonious flavor, marked by spicy, red-fruit notes, like a Merlot |
|
|
 |
|
