Brussels Sprouts With Crème Fraîche & Crispy Prosciutto
by Luke Hursey, Chef, FINO Restaurant, Patio & Bar, Austin, Texas
- 1½ pounds Brussels sprouts, halved
- 2 ounces thinly sliced prosciutto
- 1 tablespoon minced garlic
- 2 ounces crème fraîche
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Salt and black pepper to taste
Heat a large sauté pan over medium to high heat. Add the olive oil. Add prosciutto and fry until crispy (about 2 minutes) then, using tongs, remove prosciutto and dry on paper towels. Carefully pour out all but 1 tablespoon of the olive oil. Reduce heat to medium, add the garlic, and sauté for 1 minute. Add the Brussels sprouts and sauté for 6 to 8 minutes until the sprouts start to wilt and caramelize. Remove from heat and season with lemon juice, salt, and cracked black pepper.
In a large serving bowl, smear the crème fraîche onto the bottom of the bowl. Arrange sprouts in the middle of the crème fraiche. Crumble the crispy prosciutto (cooled) over the top of the sprouts and serve.