Did you ever find a recipe that tasted so good you wondered why you’d never tried the combination before? My brother-in-law first introduced me to Shredded Brussels Sprouts with Prosciutto. I hadn’t made it in a few years but found myself making it twice in the last few months. It’s a wonderful combination of flavors and sure to enhance any meal whether it be an ordinary dinner or a holiday meal.
Shredded Brussels Sprouts with Prosciutto
Ingredients:
2 lbs of Brussels sprouts, cleaned and shredded by slicing each sprout into thin slices
8 Tbsp butter (no wonder it’s so good)
6 cloves of garlic, minced
¼ lb thinly sliced prosciutto, cut into narrow slivers
3 Tbsp flour
1 ½ cup heavy cream
¼ cup marsala
1 tsp nutmeg
salt and pepper to taste
1 ½ cup grated Parmesan cheese
Directions:
Prepare the Brussels spouts and set aside. Heat butter over medium heat in a large sauté pan. Add garlic and prosciutto and cook for four minutes.
Add Brussels spouts and cook for another four minutes.
Stir in 3 Tbsp flour and toss to coat the Brussels sprouts. Gradually stir in the heavy cream and marsala. Lower the heat and simmer for five minutes or more, until the Brussels sprouts are just tender. Add the nutmeg and season to taste with salt and pepper. Stir in 1 cup of Parmesan cheese and cook just until the cheese is melted. Remove from the heat. Transfer mixture to a shallow, ovenproof au gratin dish. Top with remaining Parmesan.
Bake in a 350 degree oven for about 20 minutes or until bubbly and brown. This dish can be made ahead. This dish will enhance an ordinary dinner or be a perfect side for your next holiday meal.
Nancy on the Home Front 