Blistered Brussels Sprouts
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INGREDIENTS 2-1/2 pounds Brussels sprouts, washed and trimmed
8 cloves garlic, peeled
3 tablespoons olive oil
3 shallots or 1/2 small onion, coarsely chopped
6 thin slices prosciutto, chopped
Coarse sea salt or kosher salt and freshly ground black pepper, to tasteBring a large pot of water to boil over high heat. Add the Brussels sprouts and the peeled garlic cloves and blanch for 4 to 5 minutes. Pour into a colander, drain, and rinse with cold water until completely cool. Slice the Brussels sprouts in half and cut the garlic cloves into thin slivers.
Heat a large skillet over medium-high heat. Add the olive oil and shallots or onion and sauté until tender, about 2 minutes. Add the prosciutto and sauté 1 minute. Add the Brussels sprouts and slivered garlic and shake the pan or stir well to combine the ingredients. Cook, without stirring, for 2 to 3 minutes more, until shallots and Brussels sprouts begin to caramelize. Season to taste with a sprinkling of coarse salt and freshly ground black pepper.
Makes 6 to 8 servings
NOTE - Blanching the Brussels sprouts and then shocking them in cold water will decrease the time it takes to sauté the sprouts while ensuring they are perfectly tender throughout. I like to blanch the sprouts early in the day and refrigerate them in a zip-top plastic bag. Just before dinner I'll throw them into a hot skillet with the other ingredients, letting the heat of the skillet blister them just a little on the outside.