Don’t know how to get your children to eat Brussels sprouts? Try our new recipe for Brussels sprouts and scamorza casserole, it will not only be delicious but also healthy and made with seasonal products.
INGREDIENTS
- 900 g of Brussels sprouts
- 350 g of potatoes
- 1 shallot
- 2 eggs
- 50 g of all-purpose flour
- 50 g of Nobili Butter
- 600 ml of milk
- 250 g of Nobili Scamorza
- 1 tablespoon of olive oil
- Salt to taste
- Pepper to taste
PREPARATION
The first thing to do is make the béchamel sauce. In a saucepan, melt the Nobili butter and then add the sifted flour. Stir the flour and butter for 5 minutes, trying to avoid lumps.
Turn off the heat and gradually add the hot milk, stirring with a whisk. Then cook for another 15 minutes or so. Season with salt and pepper.
Clean the Brussels sprouts and then steam them for 15 minutes.
Meanwhile, sauté the shallot in a pan with a drizzle of oil and then add the peeled and diced potatoes. Cook for about ten minutes, adding a glass of water if necessary. Finally, add the Brussels sprouts and cook for another 2 minutes.
At this point, the béchamel sauce will have cooled, so you can incorporate the eggs.
Take a baking dish and alternate layers of béchamel, Brussels sprouts, and diced Nobili scamorza until you run out of ingredients.
Finish with a sprinkle of cheese and bake in a preheated oven at 220°C for 20 minutes. Serve 5 minutes after baking.