Brussel Sprouts, Pancetta & Giorgio's Cacio Truffle

Brussel Sprouts, Pancetta & Cacio Truffle

Serves: 6-8 people

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

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 Giorgio's Cacio Truffle, shaved

Brussel Sprouts, Pancetta & Cacio Truffle

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 Cacio Truffle. Serve immediately.

Step 6

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Step 9

Notes

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