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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Rachael Ray
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