Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
8 tblsp extra-virgin olive oil, divided
500 g brussels sprouts, trimmed, cut in half lengthwise
3 garlic cloves, chopped
250 ml chicken stock
1 standard can butter (or cannellini) beans, drained
2 tblsp butter
125 g coarsely grated parmesan
Heat 3 tablespoons of oil in frying pan. When it is just about to smoke, add half of the brussels sprouts. Reduce the heat to medium and cook until brown, stirring occasionally, about 5 minutes. Transfer to a large saucepan.
Heat 3 more tablespoons of oil in same frying pan. Repeat the cooking process with the remaining brussels sprouts and when ready, transfer the brussels sprouts to same saucepan.
Add the remaining 2 tablespoons oil to frying pan. Increase the heat to high. Add the garlic and sauté until brown, stirring constantly, about 1 minute. Add to the brussels sprouts. Pour in the chicken stock and cook until the brussels sprouts are crisp-tender, stirring frequently.
This should take about 3 minutes. Add the butter beans and butter; stir until butter melts and the stock is reduced to a glaze. This should take, about 1 minute. Season with salt and pepper. Stir in the cheese and serve.