Brussels sprouts with anchovies, a light, tasty side dish and an ally for our health.
Brussels sprouts are rich in proteins, fiber, vitamin C, minerals, and antioxidants useful for the prevention of cancers, especially colon and prostate; they have 45 calories per 100 grams.
Brussels sprouts pair well with a meat main dish.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Brussels Sprouts with Anchovies:
- 1.65 lbs Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 6 fillets anchovy in oil
- 1 clove fresh garlic
- 3 tablespoons grated Parmesan
- to taste fine salt
- to taste pepper
Tools for Brussels Sprouts with Anchovies:
- 1 Pan
- 1 Knife
- 1 Wooden spoon
Steps for preparing and cooking Brussels Sprouts with Anchovies:
You can make this recipe in two ways, the first using Brussels sprouts steamed in the pressure cooker or multicooker, the other starting from raw sprouts.
RECIPE WITH RAW BRUSSELS SPROUTS:
Wash the sprouts well, remove damaged outer leaves, and cut each head in half.
In a pan, place the oil with the garlic clove and anchovies, let it flavor well, and when the oil is hot but not frying, add the Brussels sprouts.
Stir the sprouts well to flavor them, salt, and cook covered over medium heat for about 20 minutes until they are tender.
Add a little hot water if you see the sprouts tend to dry out too much.
Turn off the heat and sprinkle the grated Parmesan over the Brussels sprouts, cover with the lid, and let rest for a few minutes; in this way, the cheese will melt and form a nice crust.
Serve the sprouts hot.
If you find the Brussels sprouts have too much cooking liquid, let it evaporate by raising the heat to high for a few minutes.
RECIPE WITH BRUSSELS SPROUTS STEAMED IN PRESSURE COOKER or MULTICOOKER:
Take the Brussels sprouts steamed in the pressure cooker or multicooker, divide larger sprouts in half and leave smaller ones whole.
In a large pan, place the extra virgin olive oil, the garlic clove, and the anchovy fillets, turn on the heat and cook for a few minutes, then add the steamed sprouts, stir well, season with salt, and cook for 5 minutes to flavor well (if they seem too dry, add some vegetable broth).
Sprinkle the grated Parmesan over the sprouts, cover the pan with a lid, and keep the heat low so the cheese melts well.
Serve immediately, with this preparation the sprouts only need to be warmed and flavored as they are already cooked.
