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
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
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.