Crispy Brussels Sprouts with Prosciutto Chips
Paul Brissman
In Antoni Porowski’s new cookbook Antoni in the Kitchen, the Queer Eye food and wine expert writes, “Brussels sprouts are one of my favorite vegetables, and I’ve had them every which way. At home, I always come back to keeping them simple: charred on the outside, with a nice firm-tender bite in the center. Prosciutto chips add a deliciously smoky, meaty umami bite.”
Tip: Cutting a little V into the base of each spout makes for even cooking while keeping the leaves intact.
Crispy Brussels Sprouts with Prosciutto Chips is excerpted from ANTONI IN THE KITCHEN © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
How to Make It
1
Heat the oven to 350ºF, with a rack in the middle. Line a baking sheet with parchment paper.
2
Arrange the prosciutto slices on the baking sheet, leaving a little space between them. Bake until they are shriveled and dark red and the fatty edges are golden, 12 to 15 minutes; keep an eye on them to prevent burning. Place the prosciutto “chips” on a wire rack set over a baking sheet to cool; they will crisp as they cool.
3
Meanwhile, cut the Brussels sprouts lengthwise in half through the stem end. Make a V-shaped incision at the base of each sprout half. Remove and discard any blemished outer leaves.
4
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large skillet, preferably cast-iron, over medium-high heat until the foam subsides. (The pan needs to be superhot, so test it with a sprout leaf to see if it crisps upon contact.) Place about one third of the Brussels sprouts in the pan, arranging them so they are mostly cut side down, with a little space between them. Reduce the heat to medium and cook until the undersides are deeply golden, about 3 minutes. Turn the sprouts over, sprinkle with a pinch of salt, and continue cooking until golden and tender, 3 to 4 minutes more. Using a slotted spoon, transfer the Brussels sprouts to a large serving bowl. Repeat with the remaining butter, oil, and sprouts.
5
Crumble the prosciutto chips into small pieces and add to the bowl with the Brussels sprouts. Add the lemon zest and lemon juice, then toss to combine. Season with salt to taste. Serve hot.
Ingredients
3 ounces thinly sliced prosciutto, preferably the packaged sort
1 ½ lbs Brussels sprouts
3 tbsp unsalted butter
3 tbsp extra-virgin olive oil
Kosher salt
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
Directions
1
Heat the oven to 350ºF, with a rack in the middle. Line a baking sheet with parchment paper.
2
Arrange the prosciutto slices on the baking sheet, leaving a little space between them. Bake until they are shriveled and dark red and the fatty edges are golden, 12 to 15 minutes; keep an eye on them to prevent burning. Place the prosciutto “chips” on a wire rack set over a baking sheet to cool; they will crisp as they cool.
3
Meanwhile, cut the Brussels sprouts lengthwise in half through the stem end. Make a V-shaped incision at the base of each sprout half. Remove and discard any blemished outer leaves.
4
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large skillet, preferably cast-iron, over medium-high heat until the foam subsides. (The pan needs to be superhot, so test it with a sprout leaf to see if it crisps upon contact.) Place about one third of the Brussels sprouts in the pan, arranging them so they are mostly cut side down, with a little space between them. Reduce the heat to medium and cook until the undersides are deeply golden, about 3 minutes. Turn the sprouts over, sprinkle with a pinch of salt, and continue cooking until golden and tender, 3 to 4 minutes more. Using a slotted spoon, transfer the Brussels sprouts to a large serving bowl. Repeat with the remaining butter, oil, and sprouts.
5
Crumble the prosciutto chips into small pieces and add to the bowl with the Brussels sprouts. Add the lemon zest and lemon juice, then toss to combine. Season with salt to taste. Serve hot.
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