Brussels sprouts – antipasti

Ingredients for 4 servings:

• 1 kg Brussels sprouts, fresh or frozen
• 150 g cooked ham (preferably prosciutto)
• 20 tomatoes, dried, pickled
• 50 g pine nuts
• 50 g Parmesan or Grana Padano
• 50 g mountain cheese
• 5 tbsp oil (sunflower or rapeseed oil)
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious Italian variation for local winter vegetables

Trim and wash the Brussels sprouts, and cook them in boiling salted water for about 10-15 minutes until al dente (frozen Brussels sprouts only need about 5 minutes cooking time). Let cool. Cut the cooked ham into small cubes and finely dice the sun-dried tomatoes. Grate the Parmesan and mountain cheese. Now toss the cold Brussels sprouts with the pine nuts, ham, cheese, sun-dried tomatoes, and oil. Finally, season with salt and serve. Tip: If using pickled tomatoes, use the oil instead of the sunflower oil for a more flavorful flavor.