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Side Dish
Italian
4 - 6 servings
10 minutes
45 minutes
3 tablespoons butter
2 cloves peeled garlic, minced
3 ounces thinly sliced prosciutto, cut into slivers
1½ pounds Brussels Sprouts, trimmed and halved (or whole Baby Brussels Sprouts)
2 tablespoons flour
1½ cups light cream
3 tablespoons Marsala Wine
¾ teaspoon nutmeg, grated
Salt and fresh ground black pepper to taste
¾ 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.
