Cavolini Recipe

Time50m

Serves4

ricotta, parmesan, brussels sprouts, bacon and red onion

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Ingredients

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1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise.
2
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove from skillet, drain on paper towels, and chop into bite-sized pieces.
3
Sauté the Onions
In the same skillet with the bacon drippings, add the chopped red onion. Sauté for about 5 minutes until soft and translucent.

4
Cook the Brussels Sprouts
Add the halved Brussels sprouts to the skillet. Drizzle with olive oil, season with salt and pepper, and sauté for about 8-10 minutes until they are tender and slightly caramelized.
5
Mix the Filling
In a large bowl, combine the cooked Brussels sprouts, crispy bacon, ricotta cheese, and half of the grated Parmesan cheese. Mix well to combine.
6
Bake
Transfer the mixture to a baking dish. Sprinkle the remaining Parmesan cheese on top. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes until the top is golden and bubbly.

7
Serve the Dish
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional Parmesan if desired.