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Brussel Sprouts with Anchovies and Parmigiano

Serves 6 as a side dish

500g brussel sprouts, trimmed and very finely sliced (you can substitute cabbage)
1 cup grated Parmigiano Reggiano or Pecorino
2½ Tbsp Ortiz anchovies , finely chopped
½ jar Sabato salted capers , soaked to remove excess salt, then drained
½ cup white raisins, chopped
large handful Italian parsley, chopped
¼ cup Forum cabernet sauvignon vinegar
½ cup extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper

Combine all the ingredients in a large bowl and mix well. Season with salt and pepper to taste and serve immediately.

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