Smoky, savory, Proscuitto meets Brussels sprouts charred in duck fat and cultured butter for a unique holiday side that will have your family begging for more.
Prosciutto is wonderfully distinct, thinly sliced, seasoned and aged butt portion of a properly fed pig. For this dish, crisp prosciutto and duck fat turn ordinary Brussels sprouts into WOW!
I found an Iowa company called La Quercia, that does prosciutto right!
The pigs used for this prosciutto are pasture raised outdoors on wooded ridge tops and hillsides at family farms in Missouri and Kentucky. The animals roam freely and engage in the activities that make pigs happy. They are free to forage, root and wallow.
La Quercia Prosciutto is exclusive to Whole Foods. And, trust me, it's delicious! I used the Ridgetop Smoked Prosciutto for this recipe. It's buttery, grassy and has a silky texture that crisps up well on high heat. I love buying American meat from mindful ranchers. Let's get to making this!
Crisp Prosciutto Brussel Sprouts
1.5 lb Brussels Sprouts trimmed and halved
3 oz La Quercia Prosciutto
1 T Duck Fat
1 T Cultured Butter
1/2 t Smoked Sea Salt
1/4 t Pepper
Step 1: Crisp the Prosciutto
Slice the prosciutto into thin strips. Then cube. In a Dutch oven on medium heat, cook the prosciutto for about 10 minutes on medium high until crisp. Stir constantly with a rubber spatula. Remove from the pan and set aside.
Step 2: Char the Brussels Sprouts
In the same Dutch oven with the prosciutto drippings, add the duck fat and butter. Add the trimmed, halved Brussels sprouts and cook on medium high until well charred, Turning several times for even char. Season with salt and pepper. Reduce heat to simmer and cover. Cook for 5 more minutes until tender. Remove from heat.
Step 3: Combine
Sprinkle the crisped prosciutto on top of the charred Brussels sprouts. Lightly shake the pan to combine. Transfer to a serving bowl and add it to your holiday table.