Sprouts Italian
Sprouts Italian. Brussels sprouts the most misunderstood vegetable. I did this with and without narration. This one, without narration, was much better; sometimes less is more.
Soundtrack: "L'Infidele Suite (Paysanne)" by Paul Berget under Non-Commercial attribution license; all rights reserved. From http:\\www.magnatune.com
Well rinsed Brussels sprouts, about 4 per person; garlic cloves, elephant garlic if available; blanch sprouts in boiling water with a little olive oil for 15 minutes then drain and cool; press or crush much garlic, sauté with oregano and salt in olive oil; sauté sprouts until garlic caramelizes and turns brown; serve warm.