(Cavoli di brusselle e carote) Catogory...Italian Courtesy...Anne Casale's "lean Italian cooking" serves 4 persons ingredients~~ 1 pound (1 Pint) brussels
Brussell sprouts & baby carrots
½ pound baby carrots, washed, trimmed & cut into 2 inch lengths
2 Tablespoons virgin olive oil
¼ cup minced shallots
1 Tablespoon strained lemonjuice
½ teaspoon coarse salt
½ teaspoon freshly milled black pepper
2 YTablespoons minced Italian parsley leaves.
Wash sprouts trim off corse outer leaves, and cut a shallow cross in the bottom of each.
Cook sprouts in 2 quarts boiling water until tender, about 8 minutes.
Transfer to a collander, refreshunder cold water, blot dry set aside.
Cook carrots in 1 quart boiling water, about 4 minutes. Transfer to a collander, refresh under cold water blot dry set aside
In a 10 inch skillet heat oil over a medium heat,
Add shallots turn heat to low, and sautè until soft and lightly golden, add vegetables , and cook, stirring constantly until heated through about 2 minutes. stir in lemon juice seasonwithsalt and pepper.
Remove from heat and stir in parsley.
Transfer to a small platter and serve.
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(Cavoli di brusselle e carote)
Courtesy...Anne Casale's "lean Italian cooking"
serves 4 persons
1 pound (1 Pint) brussels
Since Easter 2001
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