Equipment
Ingredients
Prosciutto Garnish
- 50 g prosciutto, sliced
Vegetables and Fruit
- 450 g brussels sprouts, trimmed
- 1 honeycrisp apple, cored
Pantry Staples
- 30 ml extra virgin olive oil
- 15 ml apple cider vinegar
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Lay the prosciutto slices on top of each other and roll them as tightly as possible into a single dense, cigar-like log. Wrap tightly in plastic wrap, twisting the ends to compress further. Place in the freezer until completely solid, at least 2 hours.
Using a mandoline or a very sharp chef's knife, thinly slice the trimmed Brussels sprouts into fine shreds.
Cut the cored apple into fine matchsticks.
Place a large skillet over medium-high heat. Add the extra virgin olive oil and allow it to shimmer.
Add the shredded Brussels sprouts to the hot pan in an even layer. Leave undisturbed for 3 minutes to develop a deep, caramelized char, then toss and cook for an additional 2 minutes.
Add the apple matchsticks and apple cider vinegar to the pan. Toss constantly until the apples are warmed through but still crisp, and the vinegar has evaporated. Season with kosher salt and black pepper to taste.
Transfer the warm mixture to a serving dish. Working very quickly, unwrap the frozen prosciutto log and use a microplane to generously grate it over the dish, creating a blanket of savory meat snow. Serve immediately before the heat melts the snow.
Chef's Notes
- Shaving frozen cured meats is a modernist technique that maximizes surface area. It allows the fat to melt instantly on the tongue, providing an intense umami burst without the chewy texture of traditional prosciutto ribbons.
- The initial undisturbed sear is critical. Brussels sprouts contain sulfurous compounds that can smell unpleasant if gently boiled or steamed. High, dry heat caramelizes their natural sugars and yields a deeply nutty flavor profile.
- Apple cider vinegar acts as the bridging element in this dish. Its acidity cuts through the richness of the olive oil and prosciutto fat while echoing the fruity sweetness of the fresh apples.
- When making the prosciutto log, use the cheapest prosciutto you can find. Expensive, long-aged prosciutto is too dry and delicate for this technique; younger, slightly fattier supermarket prosciutto holds together better when frozen and grated.
Storage
Refrigerator: 3 days — Store without the prosciutto snow garnish. Re-garnish with freshly grated frozen prosciutto upon reheating.
Reheating: Reheat in a skillet over medium heat until just warmed through to maintain texture.
