Broccoli Rabe With Garlic and Pancetta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another lovely side from the Culinary Resource Center at Central Market. Variations suggested include: Serve tossed with freshly cooked pasta, such as fusilli or orechiette, and ricotta cheese. Serve as a cold salad, or Add stock and rice to make a light soup. Ingredients:
2 lbs broccoli rabe or 2 lbs baby broccoli, cut into bite-sized lengths |
3 ounces pancetta, diced |
3 garlic cloves, chopped |
3 tablespoons extra virgin olive oil, divided |
1 pinch red pepper flakes |
salt |
1 lemon, juice of (to taste) |
Directions:
1. Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
2. In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.
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