Name: Cavollini al Gorgonzola (Brussel Sprouts in Gorgonzola)
Ingredients: 1 pound brussel sprouts; 2 tablespoons Secolari Mission Olive Oil; Secolari Wild Porcini Sea Salt; freshly ground black pepper; 1 teaspoon chopped fresh rosemary; 3 tablespoons chopped walnuts; 1/4 cup italian bread crumbs ((add an extra 1/4 cup if desired)); 1/4 pound gorgonzola; Secolari Pomegranate Balsamic

Cavollini al Gorgonzola (Brussel Sprouts in Gorgonzola)

Products from Secolari: Mission Olive Oil, Pomegranate Balsamic

Cavollini al Gorgonzola (Brussel Sprouts in Gorgonzola)

Print Recipe

Course Side Dish

Cuisine Italian

Servings 4 people

Ingredients

1 pound brussel sprouts
2 tablespoons Secolari Mission Olive Oil
Secolari Wild Porcini Sea Salt
freshly ground black pepper
1 teaspoon chopped fresh rosemary
3 tablespoons chopped walnuts
1/4 cup italian bread crumbs (add an extra 1/4 cup if desired)
1/4 pound gorgonzola
Secolari Pomegranate Balsamic

Instructions

Steam or boil the Brussel sprouts until just tender, but not overcooked (al dente). Strain well.
In a large skillet, add the olive oil, Brussel sprouts and rosemary. Season with sea salt and pepper. Cook about 5 minutes until golden.
Add the walnuts and breadcrumbs.
Transfer to an oven proof dish, top with gorgonzola, and bake at 400°F for about 5-8 minutes, or until the cheese is melted and partly golden.