Pan Roasted Brussels Sprouts with Prosciutto di San Daniele
¼ pound sliced Prosciutto di San Daniele,
chopped into small pieces
2 tablespoons olive oil
1 tablespoon butter
⅓ cup chopped walnuts
1½ pounds brussels sprouts, halved
¾ cup diced onion
Salt and pepper to taste
Elevate your Thanksgiving sautéed Brussels Sprouts with the authentic savory taste of Prosciutto di San Daniele.
In a large skillet, over medium heat, heat oil and butter; add walnuts.
Cook, stirring frequently, until fragrant and beginning to color, about 2 minutes.
With a slotted spoon, remove walnuts to a bowl. Increase heat to medium-high. Add brussels sprouts and onion, cook, stirring constantly, about 8 minutes until golden brown.
Stir in Prosciutto di San Daniele, add salt and pepper to taste.
Yield: 6 to 8 servings