I’ve ordered a couple of times now from a St Louis based food retailer, Ditalia, getting in rolls of pancetta, different cheeses, olive oil and a few other items as they suit my whim of the moment. I just got in a fair sized chunk of prosciutto and wanted to use some right away. I managed to slice a few little wafers with my old raggedy meat slicer but this prosciutto is more than it can handle. It needs to sliced so thin you can read through it. I have a pal that may be able to help me out with the slicing.
Anyway, back to the sprouts – I searched for prosciutto and sprouts and ran across this recipe that called for shallots and pine nuts along with stuff I actually had on hand and decided it was close enough. I used onions and left out the pine nuts, it worked out well.