Brussels sprouts au gratin (Cavolini di Bruxelles gratinati) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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

  • twoyolks on January 18, 2013

    The bechamel only seemed to take away from the Brussels sprouts, instead of make them better. It seemed like too much work and too much fat for too little flavor.

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