ChestnutPancettaParmesan

Roasted Sprout, Pancetta & Chestnut Gratin

Topped with a crispy Parmesan crumb and mixed with chestnuts and pancetta, this recipe is too good to save just for Christmas!

Prep Time: 10 mins
Cooking Time: 20 mins

Used in this recipe

Ingredients

800g sprouts, halved if large
2 tbsp Filippo Berio Classico Olive Oil
100g cubed pancetta
100g cooked, peeled chestnuts
Salt and freshly ground black pepper

For the sauce

2 tbsp Filippo Berio Classico Olive Oil
2 tbsp plain flour
450ml whole milk
Pinch nutmeg
25g grated Parmesan

For the topping

25g dried panko breadcrumbs
1 tbsp fresh chopped sage
Finely grated lemon zest

Method

Preheat the oven to 200 °C (Gas Mark 6).
Toss the sprouts with Filippo Berio Classico Olive Oil and some seasoning in a roasting tin. Roast for 10 minutes, then add the pancetta and chestnuts. Cook for a further 10 minutes until the sprouts are tender and turning golden and the pancetta is crisp.
For the sauce, place the Filippo Berio Classico Olive Oil in a medium saucepan and warm over a moderate heat. Add the flour, stir well and cook for 1 minute. Gradually whisk in the milk a little at a time, until you have a smooth sauce. Simmer for 2 minutes, then stir in the nutmeg and Parmesan. Season to taste.
Place the topping in bowl and mix well.
Transfer the sprout mixture to an ovenproof dish, spoon over the sauce and stir gently to coat. Cover with the breadcrumbs, sage and lemon zest.
Return to the oven and cook for 12 - 15 minutes, until the topping is golden and sauce bubbling.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.