Cavolini con Prosciutto

Name: Cavolini con Prosciutto (Brussels Sprouts with Prosciutto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 25 grams (3 tablespoons) diced shallot or small red onion; Pinch of red pepper flakes; 80 grams (3 ounces) prosciutto, julienned; 30 grams (¼ cup) pine nuts; 475 grams (1 pound plus 1 ounce) Brussels sprouts, stem ends trimmed, outer leaves discarded (5¼ cups); Coarse salt and freshly ground black pepper; 20 milliliters (1½ tablespoons) olive oil; Red wine vinegar

Brussels Sprouts with Prosciutto

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Brussels sprouts are blanched in acidulated water to enhance their flavor, then sautéed in olive oil with chopped shallot, pine nuts, and julienned prosciutto.

Ingredients

475 grams (1 pound plus 1 ounce) Brussels sprouts, stem ends trimmed, outer leaves discarded (

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Cut the Brussels sprouts into quarters. Bring a large saucepan (casseruola) of salted water to a boil. Add a splash of vinegar, enough to add a mildly acidulated taste to the water.

Add the Brussels sprouts and blanch (sbianchire) until a knife pierces the sprouts easily, 3 to 5 minutes. Refresh in ice water; drain.

Place the oil and shallot or onion in a skillet (