For Thanksgiving, Lassagna di Cavolini di Bruxelles

November 19, 2011

Thanksgiving approaches and we will be forced to eat that least appealing of fowls, The Turkey. Boring and soporific; The Turkey. Accompanied by bland and over sweetened vegetables and followed by another foul (sic) dish, the Pumpkin Pie. For me, the meal is a gustatory disaster.

To the rescue comes the Brussels Sprout. The Brussels Sprout. Sulfurous, underestimated, less well-loved but amazingly nutritious, offends many by tasting too much. It refuses to be bland, and thereby gain the admiration of milquetoast diners everywhere. Nevertheless it won’t go away. Personally I like mine straight. Boiled in bouillon with salt and pepper. But for the masses here is just one recipe that is sure to please:-

Lassagna di Cavolini di Bruxelles

Prepare sprouts by removing loose leaves and cutting in half
Parboil for five minutes in chicken stock
Microwave some bacon until limp only
In a Lasagna dish layer the parboiled sprouts with the bacon and good mozzarella
Bake 20 minutes in the oven at 400Deg. Note: Times vary depending on the type of bacon and mozzarella used, and the depth of the dish.
Sprinkle the top with a layer of freshly shaved Parmesan cheese
Bake a further 5 minutes until browned

 Variation include:- 

  • the addition of a few cloves, or thyme, or nutmeg
  • thinly sliced mushrooms placed on the top before the Parmesan is sprinkled
  • instead of layering, the sprouts and bacon go alongside each other and are covered with a blanket of mozzarella
  • the addition of small slivers of garlic next to the bacon

Small servings of this are typical amongst medically sensitive and health conscious folk. But on a feast day and when faced with Turkey and Pumpkin, I say gorge yourself.


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