V Brussels sprouts are often unfairly maligned, but they can be delicious if cooked with a little flair. My favourite way of preparing them is with garlic, anchovies and chilli. The anchovies are important, they will melt and you won’t taste them at the end but they will give a lovely kick. The key to success is good seasoning and to saute them until golden brown. Give it a try and you will change your mind about brussels.
Preparation time: 30 minutes
Serves 4-6 as side dish
500g brussels sprouts
1 tbsp rock salt
6-7 tbsp extra virgin olive oil
3-4 cloves of garlic, finely sliced
2 anchovy fillets
1 fresh chilli finely sliced or a pinch of red dry chilli flakes
Splash of white wine (optional)
Table salt and freshly ground black pepper to taste
Wash the sprouts and if they are large cut them in half through the root so the leaves hold together while cooking.
Bring a saucepan of water to the boil. Add the rock salt and the sprouts. Boil, uncovered, for 10-12 minutes until just tender. Drain.
Meanwhile, warm the olive oil in a large non-stick frying pan over medium heat together with the garlic, the anchovy fillets, the chilli, salt and pepper and after a minute add a splash of white wine.
After a couple of minutes add the sprouts. Cook them for 10-15 minutes, partially covered on medium to high heat until golden, stirring occasionally, and adding more olive oil if they look dry.