There are dishes that bring us back to our favorite restaurants again and again. FiDi hot spot Barbacco can claim several such signatures—the polpette, the lasagne...we could go on.
But whatever entree we order, we can't have a meal at Barbacco without ordering a bowl of the deep-fried Brussels sprouts. Umami-packed and pungent with anchovies, these little morsels have a lip-puckering acidity that makes a perfect accompaniment to the menu's rich and savory pastas. Seriously, they're so damn good, we just had to get the recipe.
Barbacco Brussels sprouts recipe
12 oz Brussels sprouts, cut in half
4 oz anchovies packed in oil
2 oz capers in brine
.5 oz Calabrian chili pepper
4 oz red wine vinegar
1.5 oz granulated sugar
2 quarts canola oil for frying
Maldon sea salt
1. On a cutting board, mince the anchovies, capers, and Calabrian chilies and combine to
create a paste.
2. In a small mixing bowl, combine the red wine vinegar, sugar, and black pepper,
whisking until the sugar has dissolved.
3. In a deep fat fryer or stock pot, preheat canola oil to 325 degrees. When the oil has reached the desired temperature, place the raw Brussels sprouts in the oil and allow to fry until golden brown and crispy.
4. While the Brussels sprouts are frying, combine the anchovy paste with the vinegar base in a medium mixing bowl. Mix until smooth. When the Brussels sprouts have reached desired doneness, toss them in the marinade to coat. Finish with Maldon salt to taste.