Brussels Sprouts Stew with Ramiro Peppers
3 servings
25 minutes
Brussels sprout and ramiro pepper ragout is a vibrant and delicate dish of author cuisine, combining creamy softness with spicy zest. Brussels sprouts, with a light nutty note, harmoniously blend with the sweet ramiro pepper, while Adyghe and grated cheese add richness. Creamy cream gently envelops the ingredients, creating a tender texture, while garlic and black pepper add a spicy touch. This dish is perfect for a cozy dinner or festive table, delighting with its rich flavor nuances and appetizing baked crust.
1
Chop the garlic coarsely, cut the pepper into small cubes, and cut the cabbage in half.
- Garlic: 5 piece
- Ramiro pepper: 1 piece
- Brussels sprouts: 400 g
2
Place cabbage in heated olive oil in the pan and add salt.
- Olive oil: to taste
- Brussels sprouts: 400 g
- Sea salt: to taste
3
After 3 minutes, add pepper and stir.
- Ramiro pepper: 1 piece
4
After a couple of minutes, reduce the heat and add garlic.
- Garlic: 5 piece
5
After a couple more minutes, pour in the cream and add pepper.
- Whipping cream 33%: 200 ml
- Cracked black pepper: to taste
6
Once the cream starts to boil, stir thoroughly and remove from heat. Pour into a baking dish.
7
Crush the cheese into small pieces by hand.
- Adyghe cheese: 300 g
8
Add cheese to the stew and mix.
- Adyghe cheese: 300 g
9
Sprinkle grated cheese on top.
- Grated hard cheese: 10 tablespoons
10
Send to a preheated oven at 200 degrees.
11
The dish will be ready in 10–12 minutes.
