|750 g (1½ LB)||Brussels sprouts|
|50 ml (¼ cup)||olive oil|
|6 slices||Piller's Charcuterie Speck Prosciutto, chopped|
|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.