Shredded Brussels Sprouts with Pine Nuts and Prosciutto
  Lucy Waverman
Lucy's Kitchen
We eagerly await any new book from Lucy Waverman with great anticipation. Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Hardcover,
288 pp, $39.00.
Serves 4
Because the shredded sprouts don't look like Brussels sprouts, this
is a good dish for people who are reluctant to try them. Occasionally
I stir in some grated Fontina or provolone cheese just before serving.
1 lb (500g) Brussels sprouts
1/4 cup olive oil
4 slices prosciutto, chopped
1/2 cup toasted pine nuts
Salt and freshly ground pepper
Trim root ends and cores from Brussels sprouts. Cut sprouts in half
and slice thickly.
Heat oil in a large skillet over medium-high heat.
Add prosciutto and saute for 2 to 3 minutes, or until beginning to
crisp. Add sprouts and saute for 3 minutes.
Cover skillet, reduce
heat to low and cook for 2 minutes longer, or until sprouts are tender-crisp.
Add
pine nuts and cook for 1 minute. Season with salt and pepper.
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