Recipe courtesy of “Molto Batali” (ecco, 2011)
- 2 pounds Brussels sprouts, any tough or discolored outer leaves removed
- 1/4 cup extra virgin olive oil
- 2 teaspoons finely chopped fresh thyme leaves
- 4 ounces Pecorino Romano, cut into cubes as best you can
- Freshly ground black pepper, to taste
Bring 8 quarts of water to a boil in a pasta pot. Set up an ice bath nearby.
When the water comes to a boil, add 2 tablespoons salt. Drop the Brussels sprouts into the boiling water, and when the water returns to the boil, cook for 3 minutes. Then drain the Brussels sprouts and plunge them into the ice bath. Once they have cooled, drain, trim off the tough ends, and cut them in half lengthwise.
In a 14-inch saute pan, heat the oil over medium heat. Add the thyme leaves and cook until they are crispy, 2 to 3 minutes. Carefully add the Brussels sprouts to the pan (they will cause a spattering ruckus), and cook over medium heat until they are tender and starting to brown, 7 to 10 minutes.
Add the pecorino cubes and cook, stirring gently, until the cheese starts to melt around the edges, about 3 minutes. Season with black pepper and serve immediately.
Per serving: 127 calories; 9 g fat (3 g saturated fat; 64 percent calories from fat); 8 g carbohydrates; 12 mg cholesterol; 215 mg sodium; 6 g protein; 3 g fiber.