Forget the overcooked, watery Brussels sprouts of horrid memory. Little cabbages, or cavolini du bruxelles, take on a new and delightful character when briefly saut\u00e9ed, Italian style. Serve to accompany roasted or saut\u00e9ed pork or as a warm appetizer.<\/p>\n
Serves:\u00a0<\/strong>3 as an appetizer or side dish<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Trim the Brussels sprouts, cut in half, and slice very thinly parallel with the stalk. Warm the olive oil\u00a0 in a large skillet over moderate heat. Add the sliced sprouts, and saut\u00e9, turning often, about 1 minute. Add the tomatoes and water, cover, and steam until tender, 2 or 3 minutes. The sliced should remain intact and be tender crisp, but if they are still to firm, continue saut\u00e9ing for another minute. Meanwhile, melt the butter in a small skillet over moderate heat. Stir in the bread crumbs and saut\u00e9 until crisp and golden, about 30 seconds (If using pine nuts, saut\u00e9 in butter just until they start to brown, about 20 seconds). Season the sprouts and tomatoes with salt and pepper, divide among warmed plates, and sprinkle with the toasted crumbs or pine nuts.<\/p>\n","protected":false},"excerpt":{"rendered":" Forget the overcooked, watery Brussels sprouts of horrid memory. Little cabbages, or cavolini du bruxelles, take on a new and delightful character when briefly saut\u00e9ed, Italian style. Serve to accompany roasted or saut\u00e9ed pork or as a warm appetizer. Serves:\u00a03 as an appetizer or side dish Ingredients: 1\/2 pound Brussels sprouts 2 tablespoons extra virgin…<\/p>\n\n