Author Notes
This is a variation on a dish that I had at a restaurant on Cape Cod. —teachertun
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Ingredients
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1 pound
fresh brussel sprouts
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1/4 cup
black truffle oil
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2 tablespoons
extra virgin olive oil, cold -pressed
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1 tablespoon
water
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1 teaspoon
black truffle shavings
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salt and black pepper to taste
Directions
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Wash the brussel sprouts and remove the outer layer of leaves. Halve the larger pieces. Pat dry.
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Heat the olive and truffle oils until it spatters with a drop of water.
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Quickly add the brussel sprouts and water, cover for 3-4 minutes, stirring occasionally. Make sure the outer leaves do not burn!
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Stir in the black truffle shavings and cook for another minute or so. Remove the brussel sprouts from the pan when they are bright green and tender.
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Add salt and freshly ground black pepper. Serve while hot. Delicious!
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