Brussels Sprouts With Ricotta Cream
serves 4-6
You may not need all of the deliciously rich sauce this recipe makes -- save the leftovers to toss with pasta or dress other vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 1/2 pounds Brussels sprouts
2 teaspoons olive oil
1 clove garlic, minced
1 cup milk
2/3 cup ricotta cheese
prep: 5 minutes
total: 20 minutes
heavy saucepan (with lid)
slotted spoon
serving bowl
1. Trim the stems and the loose outer leaves from the Brussels sprouts. Use the point of a paring knife to cut a deep X into the base of any large sprouts. Cook the Brussels sprouts in the olive oil in a heavy saucepan over medium heat for 1 minute, stirring constantly. Add salt, pepper and half the garlic and stir to combine. Add the milk, stir once, cover the pan, and cook for 6 to 8 minutes, stirring occasionally, until the Brussels sprouts are tender.
2. Remove the Brussels sprouts with a slotted spoon, place in a serving bowl, and keep warm. Reduce the milk in the pan to about 1/2 cup. Remove from the heat. Add the remaining garlic and the ricotta cheese and stir until the mixture is smooth. Pour about half the sauce over the Brussels sprouts and toss to coat. Add more sauce to taste.
