Choux De Bruxelles

Paul Miletti Issue: Section:

RAW Brussels Sprout and Caciocavallo Compote

I have my father to thank for most of my food enthusiasm. Growing up in the restaurant business with him I came to know great food at an early age. Mom and Dad always dragged me with them to dinner on the town. Sometimes three nights a week and it just so happened that Dad's customers were the owners of the restaurants we frequented. I’ve never formerly trained as a chef, only cooked on the line for Dad.

Start by cutting off the base of each sprout and remove one layer of the outer leaves. Most of these sprouts have two somewhat flat sides. Slice them in half to look like this. Slice each half ultra thin. This Julienne technique is critical to the texture we are looking for and in turn for the best flavor. It truly will sell to otherwise adverse eaters of these sorts of raw approaches.

In a large mixing bowl add the Julienne sprouts, a pinch of sea salt and pepper and mix thoroughly. This will start the process of extracting the accents and moisture of the sprout. Brussels Sprouts are a tough vegetable. Be sure and squeeze the salt and pepper into the Julienne sprout when mixing here. Let stand for 5 minutes. Add the juice of one lemon. Mix gently. Add one tablespoon Extra Virgin Olive Oil and mix gently. Grate the Caciocavallo about two to three tablespoons, mix gently and plate. Add a short grate of Caciocavallo on top of the plated mixture and a short drizzle of Extra Virgin Olive Oil. Serve at room temperature. If you like a little heat like I do sprinkle a little of your favorite hot fresh or dry chilies before the final step.


1-Pound Brussels Sprout
3 to 5 Ounces Italian Caciocavallo Provolone grated and added to taste.
1 Lemon
2 Pinch Sea Salt
2 Pinch Semi coarse white or black pepper to taste
2 Tablespoons Extra Virgin Olive Oil
NOTE: Please do not substitute for Extra Virgin Olive Oil as the acidity is crucial to the integrity of the Brussels Sprout.

The cheese can be anything that you truly love. Using the famed CACIOCAVALLO Provolone from the south of Italy is how I came to know this quick and super healthy side or appetizer. The particular Caciocavallo cheese in the photo above is from my Grandfathers home city of Molise. The branding inscription is La Roccolana Castelpetroso. Made in ball form and is typically softer than the Sicilian version I grew up with. The Sicilian version is made in square form and is similar to the size of a concrete cinderblock.

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