Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Brussels Sprouts Pinzimonio

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Brussels Sprouts Pinzimonio

Article excerpt

Brussels sprouts are tossed with a garlic-infused-herby green sauce for a tangy, lively side. It's based on a beautiful Italian starter of raw vegetables served with seasoned olive oil.

2 teaspoons salt-cured capers or 1 tablespoon vinegar-packed

1 large garlic clove, cut up

1 medium shallot, quartered

cup lightly packed flat-leaf parsley

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

? cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 pound small-to-medium Brussels sprouts, trimmed and halved

Soak salt-cured capers in water 20 minutes, drain and rinse. If using vinegar-soaked capers, just rinse them.

In mini-food processor, pulse garlic, shallot and parsley until coarsely chopped. …

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