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Ingredients

• 3 pints large Brussels sprouts (about 3 pounds)
• Juice of 1 lemon
• 1 tablespoon fresh thyme, chopped
• Salt and pepper
• 2 cloves garlic, peeled and grated or pasted, plus 1 clove, crushed
• About 1 1/2 teaspoons anchovy paste
• About 1 1/2 teaspoons Worcestershire sauce
• 1 egg yolk (optional)
• 1/4 cup extra virgin olive oil (EVOO)
• A small handful of grated Pecorino Romano cheese
• 3 tablespoons butter
• 1 cup panko breadcrumbs
• A handful of flat leaf parsley, chopped

Description

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