Brussels Sprout and Salami Gratin (4-6)

A rich and creamy gratin from Thomasina Miers. You should be able to get the salami in any good Italian deli.

Brussels Sprout and Salami Gratin (4-6)
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Brussels Sprout and Salami Gratin (4-6)
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Ingredients
Servings:
Instructions
  1. Heat the oven to 180C (160C fan)/350F/gas mark 4. Bring a pan of well salted water to a boil and blanch the sprouts for three to four minutes (depending on size), until just tender, then drain.
  2. Put the cream, two garlic cloves and the bay leaf in a saucepan on a medium-low heat, bring to a simmer and cook gently for five minutes, until the cream has reduced a little.
  3. Meanwhile, melt the butter in a frying pan and fry the salami for 30 seconds, just until it starts to release its fat. Stir in the sprouts, season and toss in the hot, buttery fat for a minute.
  4. Stir in the infused cream (discard the garli, which has now done its job), then tip the lot into a small baking dish into which the mix fits snugly.
  5. Put the remaining garlic clove, the fennel seeds, sugar and a couple of pinches of salt in a mortar and grind to a paste. Stir in half the oil, then transfer to a bowl and stir in the breadcrumbs and cheese.
  6. Toss to combine, then sprinkle on to the gratin. Drizzle the remaining oil over the top and bake for 25-30 minutes, until the top is golden. Leave to rest and cool slightly before serving.
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