ROUSES_Winter2023_Magazine Pages-web

leave the fuss to us! ARROW-CIRCLE-RIGHT We sell fully prepared roasted

Brussels sprouts with bacon in our Deli by the pound, half pan or full pan for the holidays. Please order ahead.

1 pound Brussels sprouts, cleaned and halved ¼ cup (4 tablespoons) chopped Calabrian Peppers ½ cup Rouses authentic Italian Balsamic Vinegar ½ cup shredded Parmigiano Reggiano HOW TO PREP: Fry speck in a large, heavy bottomed skillet in a little oil over medium heat until crispy. Transfer to a paper towel lined plate to drain off excess oil. Add 2 tablespoons olive oil to the skillet. Add onion and

garlic, and sauté until fragrant, about 5 minutes. Move onions and garlic to one side of the pan and add Brussels sprouts, cut side down, and cook undis turbed for 3-4 minutes, until golden on the bottom. Toss onions and Brussels sprouts, adding more olive oil if needed, and cook undisturbed for 1-2 more minutes. Add Calabrian peppers and speck. Toss to coat and heat through, around 2-3 more minutes. Drizzle with balsamic vinegar and sprinkle with cheese. Serve hot.

Rouse Family Recipe HWY. 1 GLAZED BRUSSELS SPROUTS Serves 4

Speck is a type of cured, lightly smoked ham, similar to prosciutto crudo. Speck is redder and has a firmer texture than prosciutto. WHAT YOU WILL NEED: 6 pieces authentic Italian speck (or prosciutto) 2 tablespoons authentic Italian olive oil, plus a little for frying speck ½ onion, diced 2-3 cloves garlic, minced

Photo by Romney Caruso

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ROUSES WINTER 2023