Brussels Sprout Bravas

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli

Chef Cassie Piuma of Sarma | Somerville, MA

“Brussels sprout bravas is a riff on the iconic Spanish tapas: patatas bravas. I had a version of this dish while visiting San Sebastián. It was super bright and spicy, which I really enjoyed. On my flight home, I stopped for a bite in the airport and had a plate of crispy, Buffalo-style Brussels sprouts. The vinegar nature of the sauce reminded me of the bravas sauce, while the crispy leaves reminded me of the skin of potatoes. The connection was made and when I got back into the kitchen, I rushed for a bottle of Sherry vinegar. My Brussel sprouts bravas were born! It’s now a signature dish on the menu at Sarma and one of my absolute favorites.” - Chef Cassie Piuma

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Adapted by StarChefs | december 2023

INGREDIENTS

Migas:
½ cup olive oil
1 medium onion, diced
1 teaspoon sweet paprika
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ancho chile powder
½ teaspoon ground cumin
3 threads saffron
1 teaspoon kosher salt
1 teaspoon Jerez Vinegar PDO
4 dinner rolls, small diced
½ cup chopped golden raisins
½ cup chopped toasted hazelnuts

Garlic Aïoli:
1 egg yolk
1 teaspoon Dijon mustard
6 cloves garlic
1 teaspoon kosher salt
2 tablespoons Jerez Vinegar PDO
1 cup canola oil

Bravas Sauce:
6 piquillo chiles, drained
2 tablespoons Jerez Vinegar PDO
1 teaspoon kosher salt
1 teaspoon sweet paprika
½ teaspoon smoked paprika
1 tablespoon ground Aleppo pepper
¼ cup canola oil

Crispy Brussels Sprouts:
Olive oil
2 pounds Brussels sprouts, cleaned, trimmed, and halved
Butter
Kosher salt

METHOD

For the Migas:
Heat oven to 250°F. In a sauté pan over medium heat, add olive oil and onions. Sweat until onions are soft and translucent. Remove pan from heat and stir in spices, salt, and vinegar. Transfer mixture to a bowl and fold in diced bread until evenly coated. Spread mixture on a sheet tray and bake 2 hours, stirring every 20 minutes to ensure even cooking. Once the bread is dried and the onions have lost their moisture, remove from oven and let cool. Transfer to a mixing bowl and toss with raisins, hazelnuts, and 1 teaspoon olive oil. Reserve.

For the Garlic Aïoli:
In a blender, purée egg yolk, mustard, garlic, salt, vinegar, and 1 tablespoon water until smooth. Do not allow the mixture to get too hot. With the blend running on low speed, slowly stream in canola oil until the mixture is fully emulsified. The result should be thick enough to coat the back of a spoon. Transfer to an airtight container and refrigerate.

For the Bravas Sauce:
In a blender, purée all ingredients and 2 tablespoons water until smooth. The sauce should be loose enough to drizzle, but not watery. Transfer to an airtight container and refrigerate.

For the Crispy Brussels Sprouts:
In a sauté pan over medium-high flame, heat ⅓ cup olive oil until it begins to smoke. Working in batches, add Brussels sprouts in an even layer, cut side down. Season with salt. Add 1 tablespoon butter and continue to cook until sprouts are evenly seared. Flip and cook additional 3 minutes, or until Brussels sprouts begin to soften. Repeat until all Brussels sprouts are cooked through. Set aside.

To Assemble and Serve:
Spread Garlic Aïoli across the bottom of a serving bowl. Top with Crispy Brussels Sprouts. Drizzle with desired amount of Bravas Sauce. Top with Migas and serve.

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