500g of cleaned Brussels sprouts
500g of small onions
20 slices of prosciutto
1/2 cup (chalice) of butter
1 tablespoon of olive oil
3 cloves of garlic
1 American cup of white wine
1 tablespoon of fresh thyme leaves
Salt and black pepper to taste
500g of cleaned Brussels sprouts
500g of small onions
20 slices of prosciutto
1/2 cup (chalice) of butter
1 tablespoon of olive oil
3 cloves of garlic
1 American cup of white wine
1 tablespoon of fresh thyme leaves
Salt and black pepper to taste
Cook the Brussels sprouts for 15 minutes in salted water
Drain and run under cold water
Pat dry with a paper towel and reserve
While doing this, cook the onions for 10 minutes
Drain and reserve
Slice the prosciutto into fine strips lengthwise and wrap around the sprouts
Secure with toothpicks
Melt the butter with olive oil, add garlic cloves with their skins, and let it brown
Add the sprouts, onions, and thyme, season with salt and black pepper to taste
Cook over high heat for 5 minutes, then reduce heat
Simmer for another 5 minutes and remove from heat
Serve warm.
