Ingredients for 4:
16 Brussels sprouts
1 kg of small potatoes not chemically treated so you can eat with the peel (if they are mountain, better, they will be more compact and less watery)
2 hot peppers (one red and one orange)
1 tablespoon of fennel seeds
extra virgin olive oil, salt
Recipe:
Immerse the potatoes and Brussels sprouts in a container full of cold water for about ten minutes, so that the earth will soften. Rinse them with running water. Cut the potatoes in such a way that they are the same size as the sprouts.
In a non-stick pan heat 4 tablespoons of extra virgin olive oil, fennel seeds and chopped hot peppers.
Add the sprouts and potatoes, brown them for 5 minutes. Incorporate a cup of hot water in such a way that the vegetables are cooked, remaining soft and not burning. Lower the heat to a minimum and cover with a lid.
It will take about 25 minutes of cooking (and in case adding more water).
16 Brussels sprouts
1 kg of small potatoes not chemically treated so you can eat with the peel (if they are mountain, better, they will be more compact and less watery)
2 hot peppers (one red and one orange)
1 tablespoon of fennel seeds
extra virgin olive oil, salt
Recipe:
Immerse the potatoes and Brussels sprouts in a container full of cold water for about ten minutes, so that the earth will soften. Rinse them with running water. Cut the potatoes in such a way that they are the same size as the sprouts.
In a non-stick pan heat 4 tablespoons of extra virgin olive oil, fennel seeds and chopped hot peppers.
Add the sprouts and potatoes, brown them for 5 minutes. Incorporate a cup of hot water in such a way that the vegetables are cooked, remaining soft and not burning. Lower the heat to a minimum and cover with a lid.
It will take about 25 minutes of cooking (and in case adding more water).
Serve hot or at room temperature, very good as a main course with a piece of cecina (recipe here on this site)
