Yotam Ottolenghi’s brussels sprouts with pancetta and chestnut crumble.

 

This crumble, which brings a nutty richness to the vegetables, would be equally at home on some salad leaves. If you want to get ahead, prepare the vegetables the day before, but don’t be tempted to make the crumble until just before serving.

Prep 20 min
Cook 30 min
Serves 6 as a side

35ml olive oil
2 red onions, peeled and cut in half, then each half cut into 6 wedges (190g)
Salt and black pepper
2 tbsp balsamic vinegar
2 tsp dark brown sugar
750g brussels sprouts, trimmed and halved
1 garlic clove, peeled and crushed
150g cavolo nero, stems removed (save them for stock), leaves cut into 6cm-wide strips (70g)
130g pancetta, chopped into ½cm pieces (optional for those who like to add Pancetta)
10g sage leaves
80g vac-packed cooked and peeled chestnuts, coarsely chopped

Put a large frying pan on a high heat and, when hot, add a teaspoon of oil, the onions and half a teaspoon of salt, and cook, stirring often, for five minutes, until the onions are lightly charred and translucent. Stir in the balsamic vinegar and sugar until the onions are well coated, then transfer to a large bowl.

Wipe out the pan and put it back on a high heat. Once it’s hot, add two teaspoons of oil and lay in half the sprouts cut side down. Scatter over three-quarters of a teaspoon of salt, then cook for three minutes, turning once halfway, until the sprouts are lightly charred. Transfer to a small bowl, return the pan to the heat and repeat with two more teaspoons of oil and the remaining sprouts. Tip all the sprouts back into the pan, add a good grind of pepper, cook, stirring, for two minutes more, then add to the onion bowl.

Return the pan to a medium heat. Once it’s hot, add the last two teaspoons of oil and the garlic, and fry, stirring, for 30 seconds. Add the cavolo nero, a quarter-teaspoon of salt and a tablespoon of water, cook, stirring occasionally, for a further two minutes, until wilted, then scrape into the sprout and onion bowl.

Now make the crumble. Put the pan back on a high heat, then fry the pancetta, stirring occasionally, for two minutes, until golden. Add the sage, cook for a minute, until it turns dark green, then stir in the chestnuts.

Stir half the crumble mixture into the sprout bowl , then spoon the sprout mixture on to a large, lipped serving platter. Scatter over the remaining crumble mixture and serve warm.