Inspired by the cuisine of Northern Italy, this Alpine Linguine pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of prosciutto, a smoky salty meat. It’s a crafty way of getting someone who thinks they dislike Brussels sprouts to eat them.
Prosciutto is the Italian word for ham. In the U.S., the word prosciutto is used to describe an uncooked, dry-cured ham, which is called prosciutto crudo in Italian. When sliced thinly, it has a buttery texture and will melt in the mouth, and get crunchy when pan-fried, as in this recipe.
The entire prosciutto making process can take anywhere from nine months to two years. When buying, order it presliced because it is extremely delicate and can be quite sticky. It is often packaged with deli paper between the slices to make it easier to handle the slices without tearing them.
Eight ounces of pasta may not seem like much for four servings, but with the extra ounce of prosciutto and additional cheese that I added (noted in recipe below), it was very rich and very filling. Served with a simple side salad, it made a satisfying meal.
Some acceptable substitutions are: Meat = Speck; Pasta = fettuccine; Cheese = Emmentaler.
Alpine Linguine
Ingredients
- Kosher salt
- 8 oz. linguine
- 4 Tbs. olive oil
- 4 oz. thinly sliced prosciutto
- 2 large shallots, thinly sliced (1 cup)
- 1 lb. Brussels sprouts, trimmed, halved lengthwise, and thinly sliced (about 4 cups)
- 1 Tbs. finely chopped garlic
- 2 tsp. chopped fresh thyme
- 1/2 cup dry white wine
- 1 1/2 cups grated aged Gruyère
- Freshly ground black pepper
Directions
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the prosciutto in a single layer in batches, and cook until crisp and lightly browned in places, about 1 minute per side. Transfer to a cutting board, roughly chop, and then set aside.
- Reduce the heat to medium, and add the remaining 2-1/2 Tbs. oil. Add the shallots and cook, stirring, until beginning to brown, 2 to 3 minutes.
- Add the Brussels sprouts, sprinkle with 1/4 tsp. salt, and cook until browned in places, 3 minutes. (This step was more like 7-8 minutes.)
- Add the garlic and thyme, and cook, stirring, until fragrant, 30 seconds.
- Add the wine and simmer, scraping up the browned bits on the bottom of the pan, until the wine is reduced by half, 1 minute.
- Turn off the heat and add the pasta, prosciutto, and reserved cooking liquid. Toss with tongs, adding the Gruyère gradually in small amounts until all the cheese is incorporated. Season to taste with salt and pepper, and serve.
Adapted from a recipe from Fine Cooking
Accounting for Taste 