Brussels sprout gratin with pancetta and potatoes

Ingredients

For 1 serving

• Brussels sprouts250 g
• Potatoes200 g
• Pancetta30 g
• Grana Padano15 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Put a small pan of water on to boil and preheat the oven to 200 °C (conventional). Remove any damaged outer leaves from the Brussels sprouts, trim the base and halve them.
2. When the water boils, salt it and blanch the sprouts for 4 minutes, until bright green; drain well.
3. Wash the potatoes and cut them into roughly 2 cm cubes. In a baking tray toss the sprouts and potatoes with the oil, salt and black pepper.
4. Roast at 200 °C for 20 minutes, turning halfway, until the potatoes are tender and the sprouts golden at the edges.
5. Meanwhile dice the pancetta and beat the egg with the grated Grana Padano.
6. Scatter the pancetta over the vegetables, pour the egg over and bake for another 10 minutes, until the egg is set and the pancetta crisp.