Farrow Brussel Sprout Bowl With Prosciutto Recipes

SKILLET FARRO AND BRUSSELS SPROUTS

Steps:

• Once the chicken has been cooked and set aside to rest, continue to heat the cast-iron skillet on high with about 2 tablespoons of chicken fat coating the bottom. For a vegan alternative, heat up 2 tablespoons of olive oil. Add the cooked farro in a single, even layer and cook undisturbed until it puffs up and begins to brown, 2-3 minutes. Drizzle with olive oil, stir, and add the Brussels sprouts leaves, along with a big pinch of salt, pepper, and the sliced garlic. Stir again and and cook until the Brussels sprouts begin to wilt, about 1-2 minutes. Turn off the heat, add the lemon juice, and finish with a drizzle of olive oil.

SPROUTS WITH CRISPY PROSCIUTTO

Steps:

• Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside.
• Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper.

FARROW & BRUSSEL SPROUT BOWL WITH PROSCIUTTO RECIPE

Steps:

• In a wok or 12 inch nonstick skillet heat 1 tablespoon of the oil over medium high heat. Add brussels sprouts and onion, cook and stir four minutes or just until crisp tender. Add prosciutto, walnuts and garlic cook and stir two minutes. Add Farro and remaining 1 tablespoon oil, and stir 3 to 4 minutes more or until heated through. Divide mixture among bowls and drizzle with balsamic glaze. Sprinkle with cheese basil and pepper. Enjoy!