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<RecipeHeader>
<RecipeTitle>BRUSSELS SPROUTS - Brussels Sprouts With Prosciutto</RecipeTitle>
<Category></Category>
<NbPersons>16</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source>Adapted from Food for Thought by the Junior League of Birmingham, Ala</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Brussels Sprouts With Prosciutto
DMN
Ingredients</IngredientText>
<Ingredient id="1541" quantity="4.0" unit="pounds" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="pounds">4 pounds</IngredientQuantity>
<IngredientItem>Brussels sprouts</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="10.0" unit="tablespoons" comment="unsalted" defaultState="true" weightGram="14.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="10.0" unit="tablespoons">10 tablespoons</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1119" quantity="3.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="medium">3 medium</IngredientQuantity>
<IngredientItem>leeks</IngredientItem>
<IngredientComment>cut into 1/4-inch pieces</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="6.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="ounces">6 ounces</IngredientQuantity>
<IngredientItem>thinly sliced prosciutto</IngredientItem>
<IngredientComment>julienned</IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions
Remove and discard outer leaves from Brussels sprouts; cut sprouts in half lengthwise. Cook in boiling salted water 5 minutes or just until tender. Rinse in cold water; drain. (These may be prepared 1 day ahead. Wrap in a towel and place in a plastic bag and refrigerate.)

Melt butter in a heavy, large, deep skillet over medium heat. Add leeks and sauté until softened (about 5 minutes.) Add Brussels sprouts; sauté another 5 minutes. Add prosciutto and toss to combine. Season with salt and pepper to taste.

Makes 16 servings.

Club comments: The cook halved the recipe, using 2 pounds of Brussels sprouts and 2 leeks, 5 tablespoons butter, 3 ounces prosciutto to yield 8 servings. It is excellent served warm or at room temperature.

SOURCE: Adapted from Food for Thought by the Junior League of Birmingham, Ala.; credited to Rebecca Oliver Haines.

http://www.dallasnews.com/lifestyles/food-wine/food-wine-headlines/20130709-the-cooking-club-brussels-sprouts-with-prosciutto.ece
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