Braised Brussels Sprouts

Remove the yellowed outer leaves from the Brussels sprouts and trim the core but not too much to avoid detaching the other leaves as well.

Wash them well then boil them in a pot of salted boiling water for about fifteen minutes.

Melt the butter in a pan, add the Brussels sprouts after draining them and laying them on a cloth to dry well, and the cooked ham cut into strips; salt and let them flavor by stirring occasionally.

Now put a small pot on the stove with the cream and a stock cube; when the latter has melted, pour it over the Brussels sprouts and let them cook for another 5-10 minutes on low heat.

You could also use a good béchamel enriched with plenty of grated parmesan instead of the cream and bake in the oven for about twenty minutes.

Or even more simply, let them brown in plenty of melted butter flavored with some sage leaves and plenty of freshly ground black pepper.

It is a typically winter side dish that pairs excellently with boiled or roasted meats, but also with fish baked in foil and grilled.