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Brussels Sprouts with Prosciutto Recipe
Saute Brussels sprouts are a tasty and flavorful side dish that can be prepared in no time using simple ingredients. These vegetables are quite popular in Italy during winter, when they are in season, and they are normally tossed with different ingredients to tune down their pungent flavor. I personally like them also for their content of important vitamins and minerals, essential for healthy eating.
In this recipe the Brussels sprouts are nicely sautéed with bits of Italian Prosciutto, fresh sage and Parmesan cheese.
Ingredients and Instructions (serves 4):
• 1 p / 450 g of Brussels sprouts
• 4 oz / 110 g of Italian Prosciutto, sliced thick
• 6 leaves of fresh sage, chopped
• 1 garlic clove
• 1 shallot
• 2 tablespoons of olive oil
• ½ cup of grated Parmesan cheese
• salt and pepper to taste
• 1 cup/250 ml of vegetable broth for cooking
1. Start by washing the Brussels sprouts, trimming their stalk and removing any damaged outer leaves; then cut them in half and again into quarters, and finally steam for about 15 minutes.
2. In the meantime, stack the slices of prosciutto on a cutting board and cut into small strips. Do not trim off all the fat from the prosciutto, but leave some on; it will melt and add a lot of flavor.
3. Chop the shallot finely, and sauté over low-medium heat in a large frying pan with the olive oil and a whole garlic clove, until the shallot becomes translucent.
4. Remove the garlic clove from the pan, add the prosciutto and cook for a couple of minutes stirring a few times; add finally the steamed Brussels sprouts, the chopped sage and a few spoonfuls of the vegetable broth to keep the Brussels sprouts from getting dry.
5. Continue cooking the sprouts over low-medium heat, adding little by little the rest of the broth. This will allow all the ingredients to combine their rich flavors together. When done, remove from the heat, season with grated Parmesan cheese, add salt and pepper to taste, and serve warm as side for your favorite entrée.
Note: for a richer finishing touch to this recipe – but keep in mind the extra fat and calories – add a couple of spoonfuls of cooking heavy cream to the pan, toward the end of step #5.
Cinzia Aversa, 2013
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