dinsdag 10 februari 2009

Brussels Sprouts with White Beans and Pecorino


Ingredients:
8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Directions:
Heat 3 tablespoons oil in heavy large skillet over high heat.
When just about to smoke, add half of brussels sprouts.
Cook until brown, stirring occasionally, about 5 minutes.
Transfer to large bowl.
Heat 3 tablespoons oil in same skillet.
Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes.
Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high.
Add garlic; sauté until brown, stirring constantly, about 1 minute.
Add broth and brussels sprouts.
Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

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