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.
Images and recipe by