recipes
Pancetta wrapped Brussel sprouts with walnuts and cheese fondue
Serves:
2016-12-20
Ingredients
For the sprouts
- 300g Brussel sprouts, ends trimmed and halved
- 1 tbsp olive oil
- Salt and pepper
- 100g walnut halves
- Thinly slices pancetta slices
- Long wooden skewers
You will also need
- 200ml milk
- 1 tbsp whole grain mustard
- Salt and pepper to taste
- 150g Dolcelatte cheese
- 200g cream cheese
-
1 tsp corn flour (if necessary)
Method
Start this recipe by placing the trimmed sprouts in a baking tray, season with salt and pepper and drizzle with the oil. Bake in the oven at 200`c for 10 minutes. When ready, remove from the oven, wrap each piece of sprout with a walnut half and in a slice of thin pancetta. Pop bake into the oven for 10 minutes until golden brown and crispy. Meanwhile, place the milk and mustard in a saucepan and season well with salt and pepper. Add in the cream cheese and Dolcelatte cheese and melt together. If the mixture is runny, mix the corn flour with a drop of water and mix in. Bring to the boil to thicken then remove off the heat. To serve, pour the hot cheese sauce into a serving bowl and place onto a large plate with the pancetta wrapped sprouts on the side
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