Brussel Sprouts with Proscuitto
★★★★★ 1 vote5
20fresh brussel sprouts (approximate amount), stems cut, ugly leaves removed and cut in half
1 pkgsliced mushrooms (baby portabellas are great)
1/4 cfinely diced sweet onion
2-3 clovefresh minced garlic
1 cchicken stock
2 Tbspbutter or olive oil (even margarine is ok)
·salt and fresh ground pepper to taste
How to Make Brussel Sprouts with Proscuitto
- Rough chop your Prosciutto and put it with the onion, galic and the butter or oil in a frying pan or saute pan over medium heat.
- Add the Brussel Sprouts and lightly saute till a little bit browned on the edges.
- Add mushrooms and lightly saute them, sprinkle the salt and pepper over lightly. (I generally add a pinch of sea salt and a generous pinch of fresh cracked pepper)
- Add the chicken stock and put a lid on, lower the heat and simmer for a few more minutes till the Brussel Sprouts are cooked thru but still firm. Drain and remove to serving dish. This can be served with a sprinkling of fresh grated parmesan cheese or it stands alone just fine.