These tiny cabbage-like buds from Satur Farms flourish in the nutrient-rich soil and cool climate of Long Island. Unlike the strong, bitter, and mustard-y variety that is so often found at grocery stores, these tightly wrapped heads are nutty, buttery, and mild. Toss them in an easy balsamic and red wine glaze and their natural hidden sweetness is enhanced. This simple recipe takes about ten minutes to make and is delicious when dusted with a fresh grating of nutty Piave or Parmigiano-Reggiano. Serve as a side dish or add into a tasty pasta dish.
Cavoletti di Bruxelles à la Nichelina
- 2 packages of Satur Farms Brussels Sprouts
- 4 tbsp of Salvatore Bklyn's olive oil
- 4 tbsp of LA Organic balsamic vinegar
- 3 tbsp of red wine preferably from BOE
- Salt & Pepper Instructions
- Optional - 2 tbsp of Piave or Parmigiano-Reggiano
1. Rinse brussels sprouts thoroughly, trim ends and slice sprouts lengthwise.
2. In a large pan add 3 tbsp of olive oil over medium-high heat and place brussels sprouts cut-side down. Allow to cook until browned and crisped; about 7-10 minutes. Add 2 tbsp of balsamic vinegar and toss until absorbed. Remove sprouts from heat.
3. Add remaining olive oil, balsamic vinegar, and red wine and scrape bits off bottom of the pan to deglaze. Turn heat to high and wait until liquid is reduced and coats the back of the pan. Add brussels sprouts back in the pan and toss to coat. Salt and pepper to taste and sprinkle with cheese if you prefer.