Brussels Sprouts with Prosciutto
Bistro Vendôme, Euclid Hall, Rioja, and Stoic & Genuine, Denver
Tender Brussels sprouts leaves are sautéed with crisp prosciutto, shallots, and nutty pistachios. We recommend serving this dish alongside Jennifer Jasinski's brioche-crusted skate wing.
- 2 quarts Brussels sprouts
- 1 cup julienned prosciutto
- 1/4 cup pure olive oil
- 1/4 cup chopped shallots
- 1/4 cup lightly toasted pistachios
- Kosher salt and black pepper, to taste
Use a paring knife to halve each Brussels sprout through the core. Make a little “V” along the outside of the core to cut it out. Separate the leaves and reserve; discard the cores.
In a large sauté pan over medium heat, sauté the julienned prosciutto in the olive oil until crisp, about 2 minutes. Add the shallots and sweat gently until they are translucent, about 5 minutes. Add the Brussels sprouts and pistachios. Allow the Brussels sprouts to heat through but not wilt completely, about 4 minutes. Once they are hot, season them with salt and pepper. You still want a bit of texture, so be sure not to let the leaves fully wilt. Remove the pan from the heat and keep warm until time to serve.
6 servings as a side