My Berlin Kitchen by Luisa Weiss

Author:Luisa Weiss [Weiss, Luisa]
Language: eng
Format: epub, mobi
ISBN: 9781101601129
Publisher: Penguin Publishing Group
Published: 2012-09-13T04:00:00+00:00

Roasted Brussels Sprouts with Colatura and Chiles

SERVES 4 AS A SIDE DISH

I first ate a dish similar to these spicy, salty, deeply addictive sprouts at Franny’s, a pizza restaurant on Brooklyn’s Flatbush Avenue. There the sprouts were roasted in the fiercely hot wood-burning oven along with slivers of chile and had a wonderfully blistery, smoky flavor. Through a lot of trial and error, I figured out how to make a similar dish at home. What gives these oven-roasted sprouts richness and depth is colatura, the Sicilian version of Vietnamese fish sauce, pungent and stinky. If you’re an anchovy-hater, do not fear: the colatura doesn’t make the sprouts fishy, but simply gives the dish a special zip. You can find colatura online at gustiamo.com or zingermans.com.

2 pounds Brussels sprouts

3 to 4 tablespoons best-quality olive oil

2 dried Italian chiles, crumbled, or 1 to 2 teaspoons hot red pepper flakes

3 plump cloves garlic, lightly crushed and halved

Grated peel of 1⁄4 organic lemon

Juice of 1⁄2 lemon

1 to 2 tablespoons colatura

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