Charred Brussels Sprouts with Bagna Cauda

This came from the Twin Cities Chef’s Table cookbook and looked to be a recipe with a lot of things I love and a few things I would be nervous to eat (anchovy fillets), so with a goal of being a little adventuresome, I decided it was time to take this step.

Charred Brussels Sprouts with Bagna Cauda

Charred Brussels Sprouts with Bagna Cauda

Bagna Cauda:

3 oz oil-packed anchovy fillets, rinsed (Scalia brand preferred, if you can find it)
1 c Italian parsley leaves
1/4 lb unsalted butter
1 garlic clove, peeled and grated

Brussels:

1-2 c kosher salt
1 Tbsp baking soda
1 1/2 lb brussels sprouts, trimmed and halved lengthwise
1/2 c vegetable oil
1/4 c bagna cauda
1/4 c lemon juice
2 Tbsp chopped chives

To make the bagna cauda: Place all ingredients in food processor and puree until smooth.  This makes more than is needed for the brussels sprouts recipe; cover and chill leftover butter, or wrap and freeze for up to a month.

To make the brussels sprouts: Fill a large bowl with ice water and set aside.  Fill a dutch oven or other large pot with water.  Season water with enough salt “to taste like the ocean.”  Add baking soda and bring to a boil.

Blanch brussels sprouts in boiling water until just tender, about 5 minutes.  Drain in a colander and transfer sprouts immediately to ice bath to halt cooking.  When sprouts are cooled, after 3-4 minutes, drain once again in colander.

Heat oil in a 12-inch (or larger) saute pan over high heat until the oil is very hot and starts to smoke.  Carefully add brussels sprouts, cut side down, and cook until browned, about 5 minutes.  Add bagna cauda, turn heat to low, and continue cooking until butter melts.  Add the lemon juice and chives, stir to coat the sprouts, and season with salt, if needed.

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