Brussels Sprouts With White Beans And Pecorino Recipes

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BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO



Brussels Sprouts With White Beans and Pecorino image

This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again. [Bon Appetit, November 2005]

Provided by dividend

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

8 tablespoons extra virgin olive oil, divided
2 lbs Brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low sodium chicken broth
1 (15 ounce) can cannellini, drained (white kidney beans)
2 tablespoons butter
1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)

Steps:

  • 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.

Nutrition Facts : Calories 254.4, Fat 17.3, SaturatedFat 3.9, Cholesterol 7.6, Sodium 61.5, Carbohydrate 20.4, Fiber 5.5, Sugar 2.2, Protein 7.5

SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS



Shaved Brussels Sprouts With Pecorino and Walnuts image

Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.

Provided by Sam Sifton

Categories     quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 brussels sprouts
1/2 cup raw walnut halves
1/4 cup fork-crumbled pecorino Romano
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt, to taste

Steps:

  • Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
  • In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams

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