Brussels Sprouts Gratin Tarifi

Malzemeler

• 2 Pounds Brussels Sprouts, 4 Ounces Pancetta, Cut Into Small Dice, 2 Tablespoons Olive Oil, Salt & Pepper To Taste, 1 1/2 Cups Heavy Cream. Topping: 1 Cup Homemade Breadcrumbs, 1/3 Cup Grated Pecorino Romano Cheese (Or Parmesan), 3 Tablespoons Olive Oil, Salt & Pepper To Taste, 3 Tablespoons Finely Chopped Fresh Parsley

Hazırlanışı

1. Preheat the oven to 400 degrees F. and line a large baking sheet with aluminum foil. Cut off the stem end of the sprouts, and remove and damaged outer leaves. Cut the sprouts in half and place in a bowl along with the pancetta, oil, salt and pepper. Toss to coat everything with the oil, then arrange evenly on the prepared baking sheet. Bake for about 20 to 25 minutes, or until the sprouts are almost tender but still have some resistance when pierced with a fork. (Think “al dente”) While the sprouts are roasting, toss the topping ingredients together in a small bowl, rubbing in the oil with your fingertips. Place the sprouts in an oven-proof casserole dish, and pour the cream over top. Use a spoon to coat all the sprouts with the cream, then sprinkle on the topping. Bake the sprouts for an additional 15 minutes, or until the cream is bubbly and the topping is golden brown. Serve warm!

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