Brussels Sprouts with Prosciutto and Parmesan
By Chef Tom Fraker


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 


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.