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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Brussels Sprouts and Crispy Prosciutto Pasta

August 16, 2019

 

 

This was a recipe made on a whim, using leftover ingredients I had in my pantry and refrigerator. I feel the most creativity comes out when we are forced to use what we have instead of compiling a list and going out to buy what we need for a recipe.

 

I prepared the brussels sprouts in two ways here for extra texture, and it turned out great! You can use whatever pasta you'd like in this recipe, of course, but I found the capunti was so fun and so pleasing aesthetically here. I hope you give this recipe a try, and enjoy!

 

 

Brussels Sprouts and Crisped Prosciutto Pasta

 

Serves 6-8

 

 

Ingredients:

 

1 lb pasta of choice

1 6oz package prosciutto

2 tablespoons unsalted butter

2 lbs brussels sprouts

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/4 cup heavy cream

 

 

Directions:

 

1. First, prepare the brussels sprouts. Cut off the stumps and remove any loose leafs and impure layers of the brussels sprouts. Cut the brussels sprouts in half lengthwise. Set half of these aside, and the other half slice thinly to make shreds; set aside separately from the halved brussels sprouts. 

 

2. Cook pasta according to package directions, then, reserving 2 cups of the pasta water, drain the pasta.

 

3. While the pasta is cooking, put a large, dry skillet over medium-high and fry the prosciutto slices until crispy. Remove from skillet and set aside (no need to wash the skillet). Add the butter to the skillet and lower the heat to medium. Add the halved brussels sprouts and cover with a lid or a large piece of foil (if you don't have a large enough lid). Mixing occasionally, cook the brussels sprouts until tender and golden.

 

4. Remove lid, then add the shredded brussels sprouts. Cook for another 3-5 minutes until the shredded brussels sprouts have wilted. Add in the salt, black pepper, nutmeg and heavy cream and mix. Add in the crisped prosciutto and the drained pasta and mix, adding as much or as little of the reserved pasta water as you'd like to make the dish creamier. Taste for seasoning and adjust as needed. Enjoy.

 

 

 

All content is my own unless otherwise stated

 

 

 

 

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