Brussels sprouts à la Lombarde


Brussels sprouts à la Lombarde
Brussels sprouts cooked on the side, strips of ham, tomato sauce and Mascarpone cheese.
14 K 3/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: December 13th 2023
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 40 min.
Brussels sprouts à la Lombarde
Prepare and cook 3 kgs Brussels sprouts.

Set aside.

Stage 2 - 2 min.
Brussels sprouts à la Lombarde
Cut 6 slices ham into small pieces or strips.

Set aside.

Stage 3 - 3 min.
Brussels sprouts à la Lombarde

Stage 4 - 1 min.
Brussels sprouts à la Lombarde
In a large saucepan over medium heat, pour in 9 tablespoons olive oil and when hot, add the shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 5 - 2 min.
Brussels sprouts à la Lombarde
Add the ham and cook for a further 2 minutes, stirring occasionally.

Stage 6 - 5 min.
Brussels sprouts à la Lombarde
Add 600 g tomato sauce (for pizzas), mix well and wait for it to boil.

Stage 7 - 8 min.
Brussels sprouts à la Lombarde
Add 750 g Mascarpone, stir well and wait for the mixture to return to the boil.

Stage 8 - 10 min.
Brussels sprouts à la Lombarde
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.
Keeping: A few days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %620 RDI=60 %980 RDI=150 %7,330 RDI=370 %30,690 RDI: 370 %
Per 100 g5 RDI=2 %10 RDI=1 %20 RDI=3 %150 RDI=8 %630 RDI: 8 %
Per person20 RDI=9 %50 RDI=5 %80 RDI=10 %610 RDI=30 %2,560 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 12 people : 25.15 €
  • Per person : 2.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Greek salad
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
July 13th 2010199 K 14.9 60 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011327 K 14 40 min.
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11th 2012300 K5 35 min.
Terrine of foie gras
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
June 2nd 2015253 K 15 17 hours 8 min.
Vietnamese prawns
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
May 26th 2013152 K4.3 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page