mia cucina italiana

Brussels Sprouts with prosciutto and tomatoes
Serves 2

2 cups brussels sprouts (about 20)
2 thin slices prosciutto or bacon
1 Tbsp butter
1 clove garlic, minced
1/2 cup grape tomatoes, halved
1/2 tsp basil
salt and pepper to taste
Parmesan shreds for garnish

1. Clean brussels sprouts and strip off outside leaves along with any blemishes. Place in saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8-9 minutes or until softened but still al dente.

2. Meanwhile, place prosciutto in non-stick skillet and brown on both sides. Remove to a cutting board to cool. In same skillet melt butter on low heat. When melted, add minced garlic and stir, about 1 minute. Make sure garlic doesn’t brown. Add tomatoes and heat 1 minute. Add basil, salt and pepper.

3. Add cooked brussels sprouts to skillet and mix to combine flavors. Place mixture in a serving bowl. Break up cooked and cooled proscuitto and sprinkle over sprouts mixture. Shred some Parmesan over top for garnish. Serve while still warm.