Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
When picking Brussels sprouts, I normally suggest going for the small tender ones. For this recipe though you need to pick larger specimens.
½kg Brussels sprouts, trimmed and halved
1 cup ricotta
½ cup freshly grated Parmesan
¼ cup Panko breadcrumbs
pinch of salt and freshly ground black pepper
Blanch the Brussels sprouts by plunging into a large pot of boiling water for approx. 2 minutes before cooling them in an ice bath. Once cool, drain.
Using a spoon, scoop out the insides of the sprouts, placing the hollowed sprouts on a baking tray.
In a bowl, stir together the Brussels sprout innards, ricotta, Parmesan and breadcrumbs. Season with salt and pepper, then spoon into the hollow Brussels sprouts.
Bake at 180°C for 20‒25 minutes.