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Blanching the Brussels sprouts first helps tenderize them and bring out their flavor.
Brussels Sprouts with Pecorino
Submitted by Mario Batali for Feeding America’s 5-Ingredient Dinner Challenge
Originally published in Molto Batali: Simple Family Meals from My Home to Yours
Serves 8 to 10
2 tbsp. salt
2 lbs. Brussels sprouts, any tough or discolored outer leaves removed
¼ cup extra virgin olive oil
2 tsp. finely chopped fresh thyme leaves
4 oz. Pecorino Romano, cut into quarter-inch cubes
Freshly ground black pepper, to taste
1. Bring 8 quarts of water to a boil in a pasta pot. Set up an ice bath nearby.
2. When the water comes to a boil, add 2 tablespoons salt. Drop the Brussels sprouts into the boiling water and when the water returns to the boil, cook for 3 minutes. Then drain the Brussels sprouts and plunge them into the ice bath. Once they have cooled, drain, trim off the tough ends, and cut them in half lengthwise.
3. In a 14-inch sauté pan, heat the oil over medium heat. Add the thyme leaves and cook until they are crispy, 2 to 3 minutes. Carefully add the Brussels sprouts to the pan (they will cause a spattering ruckus), and cook over medium heat until they are tender and starting the brown, 7 to 10 minutes.
4. Add the pecorino cubes and cook, stirring gently, until the cheese starts to melt around the edges, about 3 minutes. Season with black pepper and serve immediately.
Courtesy of Jamie Oliver, Rachael Ray, Gordon Ramsay
Mario Batali is, naturally, the head chef in his home, but The Chew co-host has always had plenty of backup: sons Benno, 17, and Leo, 16.
“They’ve always participated in the kitchen, and they’ve known how to cook since they were walking,” Batali told PEOPLE at Monday night’s launch party in N.Y.C. for Eat (Red) Drink (Red) Save Lives, an AIDS fundraiser. “Leo makes a really killer beef taco, and Benno makes a stuffed cheeseburger with Gorgonzola inside the burger.”