Brussel Sprouts, Pancetta & Caciocavallo

Roasted brussel sprouts paired with crispy pancetta and melted Caciocavallo cheese, creating a savory, smoky, and indulgent dish perfect as a side or light main.

Ingredients

800g Brussels sprouts halved
2 tbsp extra virgin olive oil
150g flat pancetta, cut into strips
1 clove garlic crushed
1 brown onion, finely chopped
2 sprigs rosemary, picked
salt & pepper to taste
200g That’s Amore Caciocavallo, shaved

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Instructions

Step 1

Cook the Brussels sprouts in boiling water for 4 mins or until just tender and set aside.

Step 2

Place olive oil in a pan on high heat. Add pancetta. Reduce to medium heat and cook pancetta until golden brown.

Step 3

Add garlic, onion and rosemary. Reduce to low heat down and sautè for 5 mins.

Step 4

Add Brussels sprouts, cook for 2 mins or until brown.

Step 5

Remove from heat. Season and finish with shaved That's Amore Caciocavallo. Serve immediately.

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Brussel Sprouts, Pancetta & Caciocavallo

Brussel Sprouts, Pancetta & Caciocavallo

Brussel Sprouts, Pancetta & Caciocavallo

Ingredients

Instructions

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