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Pancetta wrapped Brussel sprouts with walnuts and cheese fondue


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)


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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