Grilled Brussels sprouts with fontina cheese and almonds

Grilled Brussels sprouts
INGREDIENTS
  • FOR 4 PORTIONS
  • 400 g of Brussels sprouts
  • 1 large shallot
  • 160 g fontina cheese (net weight without rind)
  • 50 g of rye flour
  • 40 g of butter
  • 20 g of Parmesan cheese
  • grated
  • 30 g of sliced ​​almonds
  • extra virgin olive oil
  • salt
RECIPE EXECUTION EASY
PREPARATION 20 MIN
COOKING 25 MIN
POSSIBILITY OF FRIDGE YES
FREEZER POSSIBILITY YES

HOW TO PREPARE: Grilled Brussels sprouts

Preparation Brussels sprouts au gratin with fontina and almonds - Phase 1

Preparation Brussels sprouts au gratin with fontina and almonds - Phase 1
1

Chop the shallot and sauté it in a pan with a drizzle of oil for 2-3 minutes over low heat. Clean the sprouts by removing the base and the outer leaves, wash them, cut them in half and cook them in boiling salted water for 5 minutes. Drain them, mix them with the shallot and transfer them to four lightly oiled oven dishes.

In a bowl, with your fingertips, mix the rye flour with the cold butter into small pieces, the Parmesan cheese and the almonds until the mixture is crumbled.

2

Cut the fontina cheese into slices and arrange them in the ovenproof dishes on the sprouts. Divide the prepared crumble and bake in a preheated oven at 180 ° C for about 20 minutes or until the surface is golden. Remove from the oven, let it rest for 5 minutes and serve.

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