ingredients
2 tablespoons pine nuts
1 lemon, preferably organic
1/4 cup picked parsley leaves
1/4 cup finely grated fresh Parmigiano Reggiano cheese
2 tablespoons extra virgin olive oil
1 pound brussels sprouts
Salt and freshly ground black pepper
directions
- Put the pine nuts in a small, heavy pan (such as cast iron) over medium high heat; toast until rich golden brown, tossing frequently. Keep your eyes on them as they can go from toasted to burned quickly! Let cool slightly.
- Wash and dry the lemon; use a swivel vegetable peeler to remove thin strips of the skin, leaving the white pith behind.
- Put the pine nuts, lemon peel and parsley on a cutting board in a little mound; chop it all together with a chef's knife until the mixture is uniformly finely chopped. Transfer to a small bowl and stir in the Parmesan cheese and olive oil.
- Trim the stem ends off the Brussels sprouts. Halve any that are larger than 1 inch in diameter so they cook evenly and quickly. Give them a quick wash in a colander, then put them in a microwave safe bowl with just a bit of the rinsing water clinging to them. Cover with an upside-down plate and microwave on high heat for 4 minutes; they should be bright green and crisp-tender. If you like them a bit more cooked, microwave another minute or two (they might lose their green color after this point but will still taste delicious).
- Toss the Brussels sprouts with the gremolata and season with salt and pepper to taste.
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