makes: 12 servings (¾ cup each)
Preparation time : 40 minutes
Ingredients :
Preparation time : 40 minutes
Ingredients :
- 2½ pounds Brussels sprouts
- 1 tablespoon olive oil
- 3 ounces thinly sliced prosciutto
- ½ cup thinly sliced shallots or chopped onion
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 3 ounces thinly sliced prosciutto
- ½ cup thinly sliced shallots or chopped onion
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Preparation Method :
1) Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
2) In a covered large pot cook Brussels sprouts in enough boiling lightly salted water to cover for 6 to 8 minutes or just until tender (centers should still be slightly firm); drain. Spread Brussels sprouts in a shallow baking pan.
3) In an extra-large skillet heat oil over medium-high heat. Cook prosciutto, half at a time, in the hot oil until crisp. Remove from skillet. Add shallots and butter to skillet. Cook and stir over medium heat about 2 minutes or until shallots start to soften.
4) Add Brussels sprouts, salt, and pepper to skillet. Cook and stir about 6 minutes or until Brussels sprouts are heated through. Drizzle with vinegar; toss gently to coat. Transfer to a serving bowl. Top with prosciutto.
brussels sprouts with bacon: Prepare as directed, except substitute 4 slices bacon for the prosciutto and omit the olive oil. Cook bacon until crisp. Remove from skillet, discarding drippings. Drain bacon on paper towels; crumble bacon.
2) In a covered large pot cook Brussels sprouts in enough boiling lightly salted water to cover for 6 to 8 minutes or just until tender (centers should still be slightly firm); drain. Spread Brussels sprouts in a shallow baking pan.
3) In an extra-large skillet heat oil over medium-high heat. Cook prosciutto, half at a time, in the hot oil until crisp. Remove from skillet. Add shallots and butter to skillet. Cook and stir over medium heat about 2 minutes or until shallots start to soften.
4) Add Brussels sprouts, salt, and pepper to skillet. Cook and stir about 6 minutes or until Brussels sprouts are heated through. Drizzle with vinegar; toss gently to coat. Transfer to a serving bowl. Top with prosciutto.
brussels sprouts with bacon: Prepare as directed, except substitute 4 slices bacon for the prosciutto and omit the olive oil. Cook bacon until crisp. Remove from skillet, discarding drippings. Drain bacon on paper towels; crumble bacon.
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