Brussels Sprouts Braised (Cavolini di Bruxelles Stufati)

Remove the cabbage outer leaves yellowed and dull the core, but not too much so that you break off the other leaves.

Wash them well, then boil them in a pot with boiling salted water for about a quarter of an hour.

Melt the butter in a pan, add the Brussels sprouts after drained and laid on a cloth because dry well and cut ham into strips; Add salt and seasoning, stirring occasionally.

Put a pan on fire now with cream and a nut for broth; When the latter will be melted pour over Brussels sprouts and simmer for 5-10 minutes over low heat.

You can also use a good béchamel enriched with plenty of grated Parmesan cheese instead of cream and Brown in the oven for about 20 minutes.

Or even more simply to get them Brown in plenty of melted butter flavored with some Sage leaf and plenty of freshly ground black pepper.

It is a typical winter dish that accompanies boiled or roasted meat so well, but also fish baked in foil and grilled.