Ingrediants
- 400 g of Brussels sprouts
- 1 large shallot
- 160 g of fontina cheese (net weight without rind)
- 50 g of rye flour
- 40 g of butter
FOR 4 PORTIONS
- 20 g of Parmesan cheese
- grated
- 30 g of sliced almonds
- extra virgin olive oil
- salt
How to prepare: Brussels sprouts au gratin with fontina cheese and almonds
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
How to prepare: Brussels sprouts au gratin with fontina cheese and almonds
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 into 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.
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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