Capture the essence of Autumn with this delightful side dish: pan-fried Brussels sprouts paired with crispy, salty prosciutto, bright orange zest, and a touch of sherry vinegar. It's the perfect complement to your Autumn meals, offering warm and comforting flavours.
1 bag Brussels sprouts, halved
3x cloves black garlic, chopped
2 Tbsp Capriete 20-year sherry vinegar
2 Tbsp Pons traditional extra virgin olive oil
80g Pedrazzoli sliced prosciutto, chopped
Zest of half an orange
Heat a frying pan over medium heat. Pour in olive oil and fry the prosciutto until it is crispy. Remove the prosciutto from the pan and set it aside.
Increase the heat to high and add the Brussels sprouts to the pan. Cook them until they are nicely browned. Add a small amount of water to the pan and cover it, allowing the Brussels sprouts to cook until they are nearly tender and the pan is almost dry.
Add the black garlic and vinegar to deglaze the pan. Return the prosciutto to the pan along with the orange zest. Gently mix everything together to combine.
