A Jerry James Stone Recipe
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- 15 very large Brussels sprouts
- 1 cup whole milk ricotta
- 1 cup Parmesan, shredded
- ½ cup panko bread crumbs
- 3 Cloves garlic, minced
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tsp dried marjoram
- 1 tsp dried sage
- 1 tsp sea salt
- A Pinch of pepper
- Olive oil
- They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.
- I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.
- I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.
- Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!
- Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here.
- Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!
- Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!