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Cavoletti di Bruxelles col Speck
Brussel Sprouts with Speck
Brussel Sprouts with Speck
Brussel Sprouts. The thought causes immediate response. You either love 'em or hate 'em. For those loving fans out there, give brussel sprouts an Italian twist by sautéing them with speck (smoked prosciutto) or pancetta. If unavailable, substitute your favorite smoked ham.
Tired of those little green balls rolling around on your plate? Try slicing them instead. Becoming delicate in flavor and light in appearance with a slightly crunchy texture, even those non-fans might give 'em a second chance...they are delicious!
Serves 4
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1
pint brussel sprouts
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2
tablespoons extra-virgin olive oil
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speck, pancetta or smoked ham (about 2 tablespoons chopped)
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salt and freshly ground white pepper to taste
1. Trim off the brown ends of the brussel sprouts stems. Using a sharp paring knife, make an X in the stem to speed up cooking, while keeping each sprout intact. Boil or steam the sprouts until barely tender and can be pierced with a fork. Drain, cool until comfortable to the touch, then split each brussel sprout in half OR cut into 1/4"-thick slices (each sprout yields 3-4 slices). Finely chop the speck, pancetta or smoked ham.
2. In a large sauté pan over medium heat, warm the oil, add the speck, pancetta or smoked ham and sauté for a few seconds until fragrant. Add the brussel sprouts and sauté for 1-2 minutes, season to taste and serve.
Mary Beth's Chef's Tip: Sliced sautéed brussel sprouts make a fine presentation as a bed on which to place sliced loin of pork or a pave' of
roasted cod.
2. In a large sauté pan over medium heat, warm the oil, add the speck, pancetta or smoked ham and sauté for a few seconds until fragrant. Add the brussel sprouts and sauté for 1-2 minutes, season to taste and serve.
Mary Beth's Chef's Tip: Sliced sautéed brussel sprouts make a fine presentation as a bed on which to place sliced loin of pork or a pave' of
roasted cod.
