gnocchi di ricotta with cavoletti di bruxelles, aglio, pancetta & mandorle

ricotta gnocchi with brussels sprouts, garlic, bacon & almonds

I feel there is a general consensus on Brussels sprouts; you either love them or loathe them! It was the latter for me as a child, however, I don’t think anyone (even brussels sprouts aficionados) would have liked them cooked the way my mum cooked them! Mushy, grey overcooked sprouts!!! It was only once I started to date (and eventually marry) a chef, that Brussels became a firm favourite in our Autumn/Winter menus!

I am certain that Brussels sprouts could be a firm universal favourite if cooked well. By “well”, I mean undercooking rather then overcooking them! And that my friends, is really the only one rule I believe you need to know & remember when cooking with Brussels sprouts! Whether you steam, roast or fry – just don’t do it for long!

Here is the science behind why you don’t overcook Brussles;

• Like all cruciferous vegetables (broccoli, cabbage, cauliflower), Brussels sprouts are high in chemical compounds that when exposed to heat for a sufficient amount of time (they will turn grey colour too), produce hydrogen sulfide. Hydrogen sulfide is a colorless chalcogen hydride gas with the characteristic of foul odour of rotten eggs. It can be harmful if had in large amounts! As a general rule, any chemical compound with the word sulphur in it is going to smell very bad!

No wonder we rejected overcooked Brussels sprouts! Our taste buds were very wise to instruct us to spit out that grey, overcooked foul mush!

Have I convinced you to revisit Brussels sprouts?

When they are cooked ever so slightly (perfect in my books) Brussels are sweet, and mildly flavoured. They can be crisp too in charred just a little. Can you see a pattern forming – slightly, little!!!

Some other tips I can add:

• Shop for the smallest Brussels. These will cook the fastest and have the sweetest flavour.
• Always remove any dark or damaged outer leaves & trim away the dark, dried-out base.

Brussels sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium. I can see the Ancient Romans enjoying sprouts lightly roasted and tossed through a plate of pasta!

They are truly delicious simply cut into quarters and tossed in a frypan lightly (briefly) with olive oil, butter & chopped garlic. However, they do stand their ground when paired with BACON, CHEESE (such as ricotta), CREAM, HERBS, & VINEGAR. With those flavours in mind you can really create fantastic meals.

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