Parmesan Brussels sprouts (Cavolini di Bruxelles alla Parmigiana) from The Silver Spoon (page 446) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • kbrooks on May 04, 2026

    I tinkered with this. Blanched the Brussels sprouts 1 minute in salted water, and drained well.Cut them in half, pan fried, cut side down, in a little olive oil, until browned and tender. Tossed with the parmesan and served.

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