John Myers
Ingredients for 4 servings:
- 50 g olives, black, pitted
- 5 anchovy fillets
- 1 medium-sized red onion(s), finely diced
- 2 garlic cloves, finely chopped
- 1 kg Brussels sprouts
- Salt
- 4 tbsp olive oil
- 50 g cheese (cave cheese), seasoned, sliced or grated
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
extraordinary and spicy
Slice the olives. Finely chop the anchovy fillets, peel the onions and garlic, and dice them as finely as possible. Clean and wash the Brussels sprouts. Either cook them in boiling salted water for about 5 minutes or, even better, simply steam them for about 10 minutes. Then drain and let them drain. Heat the olive oil in a pan and sauté the diced onions and garlic until translucent. Remove the pan from the heat and add the sliced olives and anchovy pieces. Place half of the Brussels sprouts in a baking dish and sprinkle with a little salt. Spread half of the olive and anchovy mixture on top. Then add the remaining vegetables and cover with the remaining olive and anchovy mixture. Spread the cheese over the layered Brussels sprouts. Place the whole thing under the preheated grill in the oven, let it brown lightly for about 5 minutes, and serve immediately. Serve with either boiled potatoes or, if you’re in a hurry, simply a baguette. By the way: don’t be afraid of the anchovies. They add just the right touch!
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