Wellbeing & Eatwell Cover Image 1001x667 (76)

Brussels Sprouts, Pancetta & Caciocavallo

Brussels Sprouts, Pancetta & Caciocavallo

By: WellBeing Team

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu