Arrosti cavoletti di Bruxelles

arrosti cavoletti di BruxellesArrosti cavoletti di Bruxelles: Ho usato per odio cavoletti di Bruxelles, quando ero giovane. Sono sicuramente un gusto acquisito e oggi, io li amo!

Arrosti cavoletti di Bruxelles sono abbastanza facile da preparare e se è troppo preparare molti e hanno qualche sinistra sopra, sono veramente buone servita troppo fredda.

Ingredienti per 6

  • cavoli di Bruxelles 1 1/2 libbre
  • 3 cucchiai di olio d’oliva extra vergine
  • 3/4 cucchiaino di sale
  • 1/2 cucchiaino macinato il pepe nero
  1. Preriscaldate il forno a 400 gradi F.
  2. Tagliare le estremità marrone di cavolini di Bruxelles e tirare fuori qualsiasi Gialle foglie esterne.
  3. Mescolarle in una ciotola con l’olio d’oliva, sale e pepe.
  4. Versatele in una teglia in un unico strato e arrosto per 35-40 minuti, fino al croccante all’esterno e tenero all’interno. Scuotere la padella di tanto in tanto a dorare uniformemente i germogli.
  5. Cospargere di sale kosher più e servire immediatamente.


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About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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