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Here's it> REC: Brussels Sprouts with Raisins

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Posted to Thread #3963 at 6:18 pm on Oct 16, 2006

Brussels Sprouts with Raisins
Cavoletti di Bruxelles all’Uvetta
Serves 8
From: Classic Sicilian Cooking by Mimmetta LoMonte

2 ½ lb. Brussels sprouts - stem, bottom and outer leaves removed
2/3 - 3/4 c. olive oil
1 large onion - small dice
½ c. raisins
½ c. walnuts (I use pine nuts) - broken into small pieces
½ t. salt
1/4 t. black pepper - finely ground

Boil sprouts until al dente, 5-15 min. depending on size. They should be firm, not soft.

In a very large skillet, heat oil until smoke is barely visible. Add onion and stir about one minute. Add sprouts, raisins and walnuts and cook on high heat 5-8 min.

Turn off heat and add salt and pepper. Serve hot.

(I normally add a little anchovy and often use currants instead of raisins)
If I don't add anchovy, I always add a little balsamic vinegar.

Sometimes I wonder if I follow recipes at all. They are like red lights in Italy....just a suggestion.


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