Brussels Sprouts, Pancetta & Caciocavallo
Brussels Sprouts, Pancetta & Caciocavallo
This Brussels Sprouts, Pancetta & Caciocavallo dish is seriously delicious, cheesy and set to warm your belly this winter.
Servings
Prep time
Cook time
Recipe
Ingredients
- 800g Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil
- 150g flat pancetta, cut into strips
- 150g flat pancetta, cut into strips
- 1 garlic clove, crushed
- 1 brown onion, finely chopped
- 2 rosemary sprigs, picked
- Salt & pepper, to taste
- 200g That’s Amore Caciocavallo, shaved
Method
- Cook Brussels sprouts in boiling water for 4 mins or until just tender and set aside.
- Place a large pan on high heat, add olive oil and pancetta. Reduce heat to medium and cook pancetta until golden brown.
- Add garlic, onion and rosemary to the pan, reduce heat and sauté for 5 mins.
- Add Brussels sprouts, cook for 2 mins or until brown.
- Remove from the heat, season with salt and pepper, and finish with shaved That’s Amore Caciocavallo.
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