Brussel Sprouts With Prosciutto Food

UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS

Steps:

• Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
• While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
• Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
• While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
• Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
• Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
• Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).

BRUSSELS SPROUTS WITH FRIZZLED PROSCIUTTO

Steps:

• Heat oil in a skillet over med-high heat. Add prosciutto to skillet , half at a time, and cook until crisp; remove from skillet.
• Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 mins or until shallots begin to soften.
• Add Brussels sprouts, salt, and pepper and cook for 6-8 mins or until heated through. Add vinegar and stir to coat.
• Transfer Brussels sprouts to a serving bowl, top with prosciutto and serve.

SPROUTS WITH CRISPY PROSCIUTTO

Steps:

• Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside.
• Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper.