This is one of my favorite ways to cook Brussels sprouts, and the way I cooked them for many years at Felidia. Brussels sprouts have become wildly popular on menus over the past few years, but that was not the case when we opened. Cooking them with vinegar removes the sulfurous taste, and when they are browned just right, they are delicious. Today Chef Nicotra typically serves these Brussels sprouts with lamb, duck, or quail.
- 1½ pounds Brussels sprouts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, crushed and peeled
- Kosher salt
- 2 tablespoons red-wine vinegar or white balsamic vinegar
- Freshly ground black pepper
Trim the bases of the sprouts. Remove the discolored outer leaves, and cut each sprout vertically in half. Wash them thoroughly, and drain well.
Heat the olive oil in a large skillet over medium heat. Add the garlic cloves, shaking the pan until they turn golden, about 2 minutes.
Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup water, and bring to a boil. Lower the heat so the liquid is simmering.
Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, about 10 to 15 minutes depending on the size of the sprouts. If the liquid is evaporated before the sprouts are tender, add more water, about ¼ cup at a time, as necessary. Increase the heat to high, sprinkle with the vinegar, and toss to coat. Season with salt and pepper to taste. Spoon the sprouts into a warm serving bowl, drizzle with a little olive oil, and serve.