Brussels Sprouts With Frizzled Prosciutto Recipes

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH FLAGEOLET RAGOUT AND FRIZZLED BRUSSELS SPROUT LEAVES

Steps:

• To make the brine: Add the salt, sugar, onion, garlic, thyme, rosemary, fennel seeds, coriander seeds and 1 1/2 quarts of cold water to a large container and stir to combine. Submerge the pork in the brine and refrigerate for 2 hours.
• Preheat the oven to 400 degrees F.
• Remove the pork from the brine and pat dry. Season with salt, pepper and the fennel pollen. Wrap in the prosciutto and caul fat.
• Heat a large saute pan on medium-high heat and add enough oil to coat the bottom of the pan. When the oil is close to its smoking point, sear the pork on all sides until golden brown. Transfer the pork to a sheet pan and reserve the saute pan and drippings. Roast until medium doneness and the internal temperature reaches 150 degrees F, about 5 minutes. Allow to rest.
• Discard the excess fat in the saute pan used to sear the pork. Add the vinegar and reduce until nearly dry. Add 1 cup of the chicken stock and reduce to half. Add the remaining cup of chicken stock and reduce until about 1/3 cup remains. Remove from the heat and swirl in the butter. Season to taste.
• Slice the pork on the bias and serve over the Flageolet Ragout and Frizzled Brussels Sprouts Leaves. Drizzle with some of the pan sauce.
• Combine the flageolets and chicken stock in a medium saucepan. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Set aside.
• Add a drizzle of oil and the sausage to a large pan over medium-high heat. Brown the meat, breaking it up as it cooks. Remove from the pan and set aside. To the same pan add the fennel, onion, garlic and red pepper flakes. Deglaze with the wine and cook until the fennel and onions begin to caramelize. Return the cooked sausage to the pan and add the flageolets and ramp seeds. Heat through, adding more chicken stock if necessary to keep everything moist. Season to taste. Drizzle with extra-virgin olive oil to finish.
• Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Add the garlic and cook until aromatic and slightly golden. Add the Brussels sprouts, season with salt and saute until slightly charred but not too soft. Remove from the heat, add the anise hyssop and toss to combine.

FRIED BRUSSELS SPROUTS

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

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.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

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.

FRIZZLED BRUSSELS SPROUTS WITH ROASTED ROMANESCO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.
• Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!
• Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
• Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.
• Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)

Steps:

• Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

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.).

ROASTED BRUSSELS SPROUTS PIZZA WITH PROSCIUTTO AND BROWN SUGAR-BALSAMIC ONIONS

Steps:

• Set pizza dough out to come to room temperature while other ingredients are prepared.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
• Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
• While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
• Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
• Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
• Sprinkle with thyme and cut into 8 slices to serve.