Last night's Cauliflower with Pancetta, Capers and Parmesan was so delicious that there was no resisting the same pancetta and Parmesan combination on broccoli.
And once again, delicious.
BROCCOLI with PANCETTA and PARMESAN
Time to table: 25 minutes
Water to steam
1 ounce pancetta
1 pound broccoli, trimmed aggressively
1 ounce Parmesan, grated (yields 1 1/2 cups with a microplane)
Bring an inch of water to boil in a steaming pan. Cook the pancetta in a small skillet, breaking into pieces as it browns. Meanwhile, trim the broccoli and transfer it to the steamer basket. When the water boils, place the basket inside the pan, COVER and let steam for exactly five minutes. When the five minutes is up, drain the water, return the broccoli to the hot pan, stir in the pancetta and Parmesan (reserve some to sprinkle on top at the end), COVER the pan and let rest so the broccoli can continue to cook and the flavors meld. Sprinkle with reserved Parmesan. Serve and ENJOY!
Recipe and photograph updated in 2008.
BROCCOLI RECIPES from the ARCHIVES
~ Perfect Pan-Fried Broccoli ~
~ Broccoli with Sautéed Garlic ~
~ Smashed Potatoes & Broccoli from Kitchen Parade ~
~ more broccoli recipes ~
~ more vegetables with bacon recipes ~
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