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Shredded Brussels Sprouts with Speck Prosciutto



Quantity Ingredient
6 slices Piller's Charcuterie Speck Prosciutto, chopped
750 g (1½ LB) Brussels sprouts
50 ml (¼ cup) olive oil
175 ml (¾ cup) pine nuts
Kosher salt and freshly ground black pepper



Remove root end and core from Brussels sprouts, cut in half and thinly slice. Heat oil in skillet on medium-high heat; add Speck Prosciutto. Sauté until beginning to crisp. Add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender. Toss in pine nuts, sauté 1 minute and season with salt and pepper.