Brussels Sprouts Stew with Ramiro Peppers

Ingredients

• Brussels Sprouts 15 oz
• Adyghe cheese 10 oz
• 33% Cream 5 fl oz
• Garlic 5 pieces
• Ramiro Pepper 1 piece
• Grated Pecorino Pepato Cheese 10 tablespoons
• Ocean salt to taste
• Ground Black Pepper to taste
• Olive Oil to taste

Step-by-Step Guide

Step 1

Chop the garlic coarsely, cut the pepper into small cubes, and halve the sprouts.

Step 2

In a heated skillet with olive oil, add the sprouts and season with salt.

Step 3

After 3 minutes, add the pepper and stir.

Step 4

After a couple of minutes, reduce the heat and add the garlic.

Step 5

After another couple of minutes, pour in the cream and add pepper.

Step 6

As soon as the cream starts to boil, stir well and remove from heat. Transfer to a baking dish.

Step 7

Break the cheese into small pieces by hand.

Step 8

Add the cheese to the stew and mix.

Step 9

Sprinkle the grated cheese on top.

Step 10

Place in a preheated oven at 390°F.

Step 11

After 10–12 minutes, the dish is ready.