I admit that as I didn't actually participate in that great American ritual I did not possess any leftovers. So I made this from scratch. And it was great.I lifted the recipe from Fresh one of the three glossy food magazines available in the UK. It utilised some left-over potatoes, some dregs of white wine and a slab of cheese just about hanging on to edibility. Served with crusty bread it made for a great supper dish.
Sprout and Cheese Raclette
- Olive Oil
- 105g/5 1/2oz pancetta
- new potatoes halved
- 1 tsp dried chillies
- black pepper
- 1 glass white wine
- 350g/12 oz Brussels Sprouts par boiled
- 400g 14oz Pont l'Eveque cheese
Set the oven on at 200C/400F. Saute pancetta gently add potatoes, chillies and pepper. When the bacon and potatoes begin to get crispy transfer to oven proof dish, splash over the wine and add the Brussels Sprouts. Scatter the cheese over the top and bake for twenty minutes until the cheese begins to melt. Lovely.
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