- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3 tablespoons Butter
- 2 cloves Peeled Garlic minced
- 3 ounces Thinly Sliced Prosciutto cut into slivers
- 1 1/2 pounds Brussels Sprouts trimmed and halved
- 2 tablespoons Flour
- 1 1/2 cups Light Cream
- 3 tablespoons Marsala Wine
- 3/4 teaspoon Nutmeg grated
- Salt and Fresh Ground Black Pepper to taste
- 3/4 cup Grated Parmesan Cheese divided
Directions
Preheat oven to 350° F.
Add garlic and prosciutto and cook for 2 minutes, tossing.
Add brussels sprouts and continue to cook for 5 minutes.
Stir in flour and toss to coat sprouts.
Gradually stir in cream and Marsala wine.
Reduce heat to a simmer, cover and let simmer until sprouts are tender, 12-15 minutes. Add nutmeg and season to taste with salt and pepper.
Stir in ¼ cup of the Parmesan cheese and cook just until cheese is melted.
Remove from heat.
Transfer mixture to an oval baking dish and top with remaining ¼ cup Parmesan.
Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
