Recipe by Max MacKissock. Serves 8-10
Ingredients
4 tablespoons butter
18 ounces mortadella, cut into small dice (I use Fra Mani from Berkley, Calif.)
2 pounds Brussels sprouts, halved and cored
Salt and pepper
18 ounces red table grapes, taken off the vine (about 2-3 cups)
6 ounces hazelnuts, roughly chop (about 3/4cup)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
Juice from 1 lemon
1/2 tablespoon crushed red pepper
Extra virgin olive oil
Directions
Preheat oven to 450 degrees.
Add the butter and the mortadella to a large roasting pan and cook for 10 minutes, tossing occasionally, so that the mortadella browns evenly on all sides. Add the Brussels sprouts, cut side down. Season with salt and pepper, arrange the grapes and nuts over the top, and return the pan to the oven for 10 more minutes, until everything is nicely caramelized. Remove the pan from the oven and sprinkle with the herbs, lemon juice and crushed red pepper. Transfer to a large serving bowl and drizzle with extra virgin olive oil. Buon Appetito!
