Broccoli Rabe With Garlic and Pancetta
11
People talking
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.
- Ready In:
- 15mins
- Serves:
- Units:
Nutrition Information
11
People talking
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
- 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.
- 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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RECIPE MADE WITH LOVE BY
@BarbryT
Contributor
@BarbryT
Contributor
"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."
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This was a great combo together! I loved that the broccoli got so much flavor from the pancetta and there wasn't a need for additional salt. I did overcook my broccoli a little when I boiled it, but it still turned out great! Made for AUS/NZ Recipe Swap #60.
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Lovely!! I used regular broccoli and a bit extra pancetta. Easy to do and such wonderful flavor!! Thanks for posting!
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This is absolutely amazing!! I added 1 pound of meat filled tortellini.
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This was really good. The recipe in my Williams-Sonoma "Vegetable" book is virtually identical, with the exception that it uses the juice of 1/2 of a lemon, which is what we used. In step 1, it gives a guideline that you will be cooking the broccoli rabe about 5 minutes. We served this as a side to Williams-Sonoma's braised short ribs recipe served over herbed spaetzle, which I will be posting the recipe for. We would make this again. Thanks!
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