And now for a couple of Sunday roast accompaniments. I wrote both of these up for Alberto last week so that he could cook them on Christmas Day so I thought that I’d record them here too.
4 Brussels sprouts per person
3 tablespoons of olive oil
2 tablespoons of breadcrumbs
2-3 tablespoons of Parmiggiano (finely grated)
2 garlic cloves, crushed
4 chestnuts, peeled and chopped
2 slices of pancetta, cut into postage stamp sized pieces and fried until lightly crispy
Slice the sprouts, on a slight diagonal, into thick slices. Discard the stalk-y ends and any dirty or damaged outer leaves.
Cook in lightly salted boiling water for 3½ minutes until lightly tender.
Drain. (You may want to pour the cooking water into a jug and keep to one side to make gravy.)
Spread the sprouts out in a small oven-proof ceramic dish and drizzle with 1 tablespoon of olive oil.
In a bowl mix together the breadcrumbs, Parmiggiano, crushed garlic and the remaining two tablespoons of olive oil. Add salt and pepper to taste.
If using pancetta and chestnuts then stir them into the sprouts now.
Sprinkle the breadcrumb mixture evenly over the sprouts, making sure that they are well covered.
Bake in a pre-heated oven at 200 for 20 minutes, until golden on top and the sprouts are cooked.