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cavoletti
Brussel sprouts
Or cavolini or sometimes just plain 'Bruxelles'.
They are increasingly popular in Italy, where locals boil and top them with olive oil and lemon juice; or bake them in the oven with butter and parmesan, or use them in a risotto with finely chopped leeks.
Text © Dana Facaros & Michael Pauls
Image by nociveglia