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Shaved Brussels Sprouts with Crotonese Cheese

Shaved Brussels sprouts are quickly becoming my go-to method for preparing them. You get some crispy bits when cooking them down and this way they are able to hold so much more flavour in every bite. I also use my favourite cheese in this recipe. Crotonese is a hard sheeps milk cheese with pecorino flavour. It has an earthy and nutty flavour with a bit of sweetness. If someone asked me if I could only eat one cheese for the rest of my life, this is the one.


Recipe by Mark Calaminici | Food Loves Company

Serves 2-4


2 tbsp. extra virgin olive oil

2lbs Brussels sprouts, shaved, ends and browned leaves trimmed

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

2-3 tbsp. unsalted butter

1 lemon cheek

Crotonese cheese, to taste, finely grated (substitute - Pecorino Romano)


1. In a large pan on medium-high heat, add 2 tbsp. of extra virgin olive. Once the oil is hot add Brussels sprouts and season with salt, freshly cracked pepper and chili flakes for heat. You may have to do in a couple batches if your pan isn’t large enough. Once the first batch wilts down a little, add the next. Saute the Brussels sprouts until tender, moving them around frequently, about 5-6 minutes. You can leave them to crisp up a bit before moving them around on the bottom of the pan as well. Depending on your taste, you can sauté until fully wilted or just sauté a little and keep the Brussels sprouts al dente. Once done, add butter and lemon juice and mix to incorporate. Remove to a plate or bowl and grate as much cheese as you like. Serve immediately. Enjoy!


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