Brussels Sprouts Braised with Vinegar
Cavolini Brasati con Aceto

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Brussels Sprouts Braised with Vinegar
Cavolini Brasati con Aceto
cookbook: Lidia's Favorite Recipes
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serves: 6

Brussels sprouts are not usually considered a favorite, but this recipe has converted many of my dinner guests into fans. People may shy away from them because of the intense cabbage flavor when they’re cooked whole, but if you cut them in half and offset the flavor with some acidity, vinegar, everyone will love them.


1 1/2 pounds Brussels sprouts
1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, peeled
1 cup water, or as needed
1/2 cup red wine vinegar
freshly ground black pepper


Trim the core base of the sprouts. Remove the discolored outer leaves, and cut each sprout vertically in half. Wash them thoroughly, and drain well. Heat ¼ cup olive oil in a 3- quart braising pot or wide, deep skillet. Smash the garlic cloves with the

side of a knife, and toss them into the oil, 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 the vinegar, 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, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about ¼ cup at a time, as necessary. Season with salt and pepper to taste.

Spoon the sprouts into a warm serving bowl, drizzle with a little olive oil, and serve.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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