Today I am cabbage, or better ... brussel sprouts, honey and raisins!

Some time ago I was asked if I ritenessi a woman cooking. Well ... I must confess that I'm better at eating than cooking… 😉

I love to celebrate the food in fancier places, where chefs, as well as to tell the story of the cook dishes, to give the right meaning to people like me, believes that eating is one of the greatest pleasures of life.

The food must be told with his stories and traditions, because the bond which unites him to his territory and its people, is a natural consequence of its evolution.

That said, proving that those who work strives, I put myself in the kitchen! Today I am cabbage, sprouts or better ...! 🙂

"Brussels sprouts, honey and raisins "

Ingredients:

• Brussels sprouts (typical winter vegetables rich in vitamin C)
• Uvetta passa
• Barolo
• Honeydew honey
• Red onion
• Extra virgin olive oil than good
• Sale as just

Procedure:

• In a clay pot do soften in extra virgin olive oil of the red onion thinly sliced.
• Combine brussel sprouts, cut into wedges, raisins previously soaked in a glass of Barolo, and a tablespoon of honey honeydew.
• Cook slowly until it is all blended harmoniously.
• Sale e pepe just as, and finally a drizzle of virgin olive oil (extra virgin olive oil).

The honeydew honey è leggermente amarognolo, less sweet than other honeys. It’ the only one that is produced by bees not using the flowers, but from a sugary substance called honeydew, produced by certain insects. It’ only present in some plants such as lime, l’acero, La Quercia La Roverella e. Has a lower amount of sugars, but a greater presence of manganese, iron, zinc, cobalt and minerals. This makes the honeydew honey an excellent natural tonic.