Brussels sprouts, pancetta & Caciocavallo

9th July 2020 | Eativity editors

Brussels sprouts are in season right now. But wait before you run screaming from the room in horror, hear us out. Not only are these little green legends good for you, they can also be pretty darn tasty if they’re prepared the right way.

Case in point: this Brussels sprouts, pancetta and cheese dish, brought to you by award-winning cheesemakers That’s Amore Cheese. The cheese used in this recipe is called Caciocavallo, which is a rather special cheese that originates in the region of Puglia, Italy.

Brussels sprouts, pancetta & Caciocavallo recipe

The Parmigiano of South Italy

“Caciocavallo literally translates to ‘horse [cavallo] cheese [cacio]’ or ‘cheese on horseback’,” explains That’s Amore’s Managing Director Giorgio Linguanti. “The name is derived from the Italian tradition of tying cheese forms together in pairs and then hanging them over a wooden board to dry age.

“Here in Australia we often describe it as a giant aged mozzarella. It’s made with the same process, then stretched by hand into a natural teardrop shape with a knot at the top so that a cord can be tied around the thin end to hang.”

After maturation, Caciocavallo takes on a salty flavour. This is why the cheese is also considered to be the Parmigiano of South Italy.

“Caciocavallo is great when enjoyed with a full-bodied wine, grated on top of your favourite dishes or sliced and pan fried to enhance the flavours,” Linguanti says.

Brussels sprouts, pancetta & Caciocavallo recipe

Brussels sprouts, pancetta & Caciocavallo

Serves 4

You’ll need:

200g Caciocavallo*
2 tbsp extra virgin olive oil
150g flat pancetta, cut into strips
1 garlic clove, crushed
1 brown onion, finely chopped
2 rosemary sprigs, picked
800g Brussels sprouts, halved
Salt and pepper, to taste


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

2. Place a large pan on high heat, add olive oil and the pancetta. Turn heat to medium and cook until golden brown.

3. Add garlic, onion and rosemary, turn the heat down and sauté for 5 mins.

4. Add Brussels sprouts, cook for 2 minutes or until brown.

5. Remove from the heat, season and finish with shaved Caciocavallo. Serve immediately.

*Caciocavallo is available from That’s Amore Cheese’s delivery website.

Recipe courtesy of Dario di Clerico @ That’s Amore Cheese