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Brussels sprouts, rye bread and tallegio soup
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1 tbsp olive oil
15g unsalted butter
2 onions, finely sliced
400g Brussels sprouts, trimmed and finely sliced
1.4 litres fresh chicken or vegetable stock
175ml dry white wine
3 sprigs thyme, leaves picked
200g rye sourdough, sliced (or other rustic sourdough)
1 garlic clove, halved
200g tallegio cheese, sliced
120g pecorino cheese, finely grated
1. Preheat the oven to 200˚C, gas mark 6. Set a medium-sized, deep casserole dish or ovenproof saucepan over a medium heat. Add the oil and butter, followed by the onions and a pinch of salt. Cook, stirring, for 10 minutes. Add the Brussels sprouts and continue to cook, stirring often, for 8-10 minutes, until soft and beginning to brown lightly in places. Season and tip into a bowl; don’t wash the pan. In a jug, combine the stock, white wine and thyme leaves.
2. Rub the sliced sourdough all over with the cut sides of the garlic and tear into large, bite-sized pieces. Use ½ the bread to cover the base of the casserole dish and top with ½ the sprout mixture. Pour over ½ the stock mixture and top with ½ the cheeses. Repeat with the remaining ingredients, then bake in the centre of the oven for 35-40 minutes, until the cheese is golden and bubbling. Allow to rest for 5 minutes before spooning into warmed bowls to serve.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.
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