Sauteed Brussel Sprouts with Vegetables & Prosciutto
Makes 8-10 servings. Difficulty
1 Tablespoon olive oil, divided 4 oz. prosciutto, chopped 2 lbs. brussel sprouts 1 Tablespoon unsalted butter 2 carrots, chopped 2 celery sprigs, chopped 3/4 cup onion, finely chopped Salt and freshly ground black pepper to taste
Rinse, drain and trim the brussel sprouts. Discard any leaves that are discolored. Bring a saucepan of salted water to a boil. Add the brussel sprouts and cook until just tender. Remove from the water and immediately submerge in ice water. Let sit for 2 minutes; drain and set aside.
In a large skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the prosciutto. Cook until browned and crisped. Remove with a slotted spoon and set aside on paper towels. Add the remaining 1/2 tablespoon olive oil and butter to the skillet. When the butter has melted add the carrots, celery and onion; sauté until crisp tender, about 5 minutes. Add the blanched brussel sprouts and prosciutto. Adjust seasonings to taste with salt and freshly ground black pepper.