Serves 6
SAUCE
| 2 | lemons |
| 4 | cloves garlic |
| 2 | medium onions, cut into dice |
| 1/2 | teaspoon salt, or more to taste |
| 1/4 | teaspoon crushed red pepper |
| 2 | tablespoons olive oil |
| 1 1/2 | cups water |
1. Peel the lemons. Remove and discard the white pith from the rind. Squeeze the lemons and strain the juice.
2. In a small saucepan, bring the lemon rind and juice, garlic, onions, salt, red pepper, 1 tablespoon of the olive oil, and the water to a boil. Cover and boil gently for 20 minutes.
3. Uncover the sauce and boil on high for 15 minutes more, or until the liquid barely covers the onions. Transfer to a blender (or use an immersion blender) and puree the mixture until smooth, adding the remaining 1 tablespoon olive oil as you blend. Sprinkle with salt.
BRUSSELS SPROUTS
| 1 1/2 | pounds fresh Brussels sprouts |
| 1/4 | cup olive oil |
| 3 | cloves garlic, thinly sliced |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon crushed red pepper |
1. Clean the Brussels sprouts in a lukewarm water bath; drain them. Halve them through the cores and slice into 1/8-inch rounds.
2. In a large skillet, heat the oil and garlic over medium heat. When the garlic starts to brown, add the sprouts, salt, and crushed red pepper. Stir well. Cover and cook, shaking the skillet occasionally, for 4 minutes.
3. Stir well, re-cover the pan, and continue cooking, shaking the skillet occasionally, for 4 minutes. Add salt.
4. Spread 1 to 1 1/2 cups of lemon sauce on the bottom of a platter. Add the Brussels sprouts. - Adapted from "Lidia's Family Table"
