Side dishes

Brussel Sprouts Au Gratin with Cooking Cream and Cheese

Ingredients for cooking
  • 450 gr Cleaned Brussels sprouts
  • 380 ml Trevalli UHT cooking cream
  • 100 gr Trevalli Pecorino Cacio Due Giulie
  • Minced parsley
  • Evo oil
  • Salt, black pepper

Flavour the Trevalli UHT cooking cream with salt, black pepper and half of the grated Trevalli Pecorino Cacio Due Giulie.

Bring salty water to boil and boil Brussels sprouts for around 12-13 minutes, then drain. Preheat the oven to 180°. Oil the oven pan, level half of the Trevalli UHT cooking cream on the bottom and then place oiled Brussels sprouts on it. Pour the remaining part of the Trevalli UHT cooking cream to cover the vegetables, and dust with the other half of grated pecorino cheese. Bake for 20-25 minutes until the top becomes light golden-brown. Remove from the oven, decorate with minced parsley and serve.


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