SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Sautéed Brussels Sprouts and Apple With Prosciutto image

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.

Provided by Melissa Clark

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ounces thinly sliced prosciutto (see note)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
3/4 teaspoon kosher salt, more as needed
3/4 teaspoon black pepper, as needed

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.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams