Shredded Brussels Sprouts with Speck Prosciutto
Recipe Information
-
15-Min Prep time
-
Serves 8
- Gluten free
Recipe
Ingredients
Quantity
Ingredient
6 slices
Piller's Charcuterie Speck Prosciutto, chopped
750 g (1½ LB)
Brussels sprouts
50 ml (¼ cup)
olive oil
175 ml (¾ cup)
pine nuts
Kosher salt and freshly ground black pepper
Products
Directions
Remove root end and core from Brussels sprouts, cut in half and thinly slice. Heat oil in skillet on medium-high heat; add Speck Prosciutto. Sauté until beginning to crisp. Add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender. Toss in pine nuts, sauté 1 minute and season with salt and pepper.
| Quantity | Ingredient |
|---|---|
| 6 slices | Piller's Charcuterie Speck Prosciutto, chopped |
| 750 g (1½ LB) | Brussels sprouts |
| 50 ml (¼ cup) | olive oil |
| 175 ml (¾ cup) | pine nuts |
| Kosher salt and freshly ground black pepper |
Products
Directions
Remove root end and core from Brussels sprouts, cut in half and thinly slice. Heat oil in skillet on medium-high heat; add Speck Prosciutto. Sauté until beginning to crisp. Add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender. Toss in pine nuts, sauté 1 minute and season with salt and pepper.