Cacio e Pepe Brussels Sprouts
Servings
4Serving size
1 cupThis recipe can easily be multiplied and keeps well, refrigerated, for 2-3 days.
Ingredients
| 1 lb. Brussels sprouts, raw |
| 2 cup Water |
| 1 tsp., ground Black pepper |
| 2 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1 ounce Romano cheese (grated) |
| 1 ounce Parmesan cheese (grated) |
Instructions
After all of the sprouts are sliced, pick through the slices and remove the center of the sections that are the solid, tough stem. While doing this, break the slices up into shredded segments.
Place a steamer basket in a medium stock-pot with the water in the bottom of the pot.
Add the shredded sprouts and steam over high heat until slightly tender (about 7 - 10 minutes)
While steaming, place the pepper, olive oil, butter, and cheese in a mixing bowl.
When the sprouts are cooked, immediately add them to the mixing bowl.
Fold together gently, melting the butter, and serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Brussels sprouts are just a terrific vehicle for so many great flavors. This riff on Cacio y Pepe (linguine with black pepper) is a great example. Simple to toss together and as a base for a piece of fish or grilled chicken it makes a simple, yet elegant meal.