4: In a large saucepan over medium heat, pour in 3 tablespoons olive oil and when hot, add the shallot, salt and pepper. Cook for 1 minute without browning.
5: Add the ham and cook for a further 2 minutes, stirring occasionally.
7: Add 250 g Mascarpone, stir well and wait for the mixture to return to the boil.
8: Finish with the cooked Brussels sprouts, mix well, lower the heat and allow to thicken gently to your liking. Check the seasoning and serve.
Remarks
Use the ham of your choice, white, dry or smoked. You'll see from the photos that I used white and dry ham. If you don't have tomato sauce, replace it with a tablespoon of tomato paste and increase the mascarpone by half.