BRUSSEL SPROUTS WITH PROSCIUTTO

Brussel sprouts with prosciutto image

Number Of Ingredients 8

2 1/2 pounds Brussels sprouts
1 tablespoon Olive oil
4 ounces Thinly sliced prosciutto
3 tablespoons Butter
1/2 cup Thinly sliced shallots or chopped onion
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 tablespoon Red wine vinegar

Steps:

Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
In a large Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts and cook for 6 to 8 minutes until just tender. Centers should still be slightly firm. Drain and spread out in a shallow baking pan.
Place sprouts in an airtight container and refrigerate up to 24 hours.
When ready to serve, heat oil in a 12 inch skillet over medium 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 minutes or until shallots begin to soften.
Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat. Transfer Brussels sprouts to a serving bowl. Top with prosciutto and serve.