400 grams of sprouts
1 tablespoon of non-salaried pistachios
Salt, pepper and extra virgin olive oil to taste
For the cream cheese recipe click here. In a pot we boil some water. As soon as the boil starts, we climb and dip our sprouts for about ten minutes. Meanwhile, let the shallots wither in a low-flame frying pan with a drizzle of oil. We drain the sprouts well and let them brown in the frying pan with the shallot with a lively flame for five minutes. We turn it off, we transfer everything in a baking dish, put on a generous dose of Parmesan cream, a sprinkling of pepper and pistachios. We supply at 180 ° for 15 '. We can churn, put a drizzle of oil and serve.
The ideal would be to bake our sprouts in single bowls monoportion that, out of the oven, we will bring to the table serving directly to our guests.