Charred Brussels sprouts with lardo, fiore sardo, and piquillo peppers from Homegrown: Cooking from My New England Roots (page 217) by Matt Jennings

  • shallots
  • Brussels sprouts
  • Show all ingredients...

  • EYB Comments

    Recipe omits fiore Sardo cheese. Can substitute pancetta or bacon for lardo. Chef apologizes re: omission of instructions and amount for the fiore Sardo cheese, he states: "just grate a bunch of the cheese over the top, when they are plated."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe omits fiore Sardo cheese. Can substitute pancetta or bacon for lardo. Chef apologizes re: omission of instructions and amount for the fiore Sardo cheese, he states: "just grate a bunch of the cheese over the top, when they are plated."

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.