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This recipe from Giuseppe Tentori, chef of Chicago’s swanky steakhouse GT Prime, is a stunning way to serve Brussels sprouts. Pan-seared and tossed in maple butter, they’re garnished with Iberico ham, pickled garlic, and delicately crisp fried sage leaves, for an earthy, sweet, and salty dish that’s extremely elegant yet surprisingly easy to pull off. Iberico ham, or jamón ibérico, is a wonderfully sweet and nutty cured ham from Spain, and it is expensive, but you only need a little bit to make a big impact. If you can’t find it, or can’t justify the splurge (even though it’s totally worth it), you can substitute an equal amount of high-quality, paper-thin serrano or prosciutto.
Long peppercorn is spicy, earthy, and sweet, and can be purchased online or at specialty spice shops, but if you can’t get it, you can leave it out.
For more beautiful Brussels sprouts, check out our Brussels Sprouts and Lemon Risotto recipe, and our Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate recipe.
A long-stem instant-read thermometer is a big help when you're deep-frying or making candy, when precise temperatures can make or break your finished food.Buy Now ›
To make the maple butter:
To make the Brussels sprouts:
Photo by: Anthony Tahlier
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