Brussels Sprouts with Frizzled Prosciutto

Ingredients

• 1 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 black pepper
• 1 tablespoon red wine vinegar

Directions

•     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 spouts to a serving bowl. Top with prosciutto and serve. Makes 12 servings.

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