Broccoli Rabe With Pancetta And Garlic
This recipe for Broccoli Rabe with Pancetta is a flavorful and satisfying dish that combines the bitterness of broccoli rabe with the savory richness of pancetta. The tender-crisp broccoli rabe is cooked to perfection and then tossed with crispy pancetta, garlic, and a touch of red pepper flakes for a hint of heat. A squeeze of lemon juice adds a bright, citrusy finish to this dish, making it a delicious side or main course option. Feel free to customize this recipe by trying out some of the suggested variations for a different twist on this classic dish.
— Constant Cookbook
Ingredients
- 2 lb. broccoli rabe, trimmed and cut into bite-
- sized lengths
- 3 oz. pancetta, diced
- 3 garlic cloves, chopped
- 2 to 3 Tbs. extra-virgin olive oil
- Small pinch of hot red pepper flakes (optional)
- Salt, to taste
- Juice of 1⁄2 lemon, or to taste
Instructions
- Bring a large saucepan three-fourths full of water to a boil over high heat. Add the broccoli rabe and cook until just tender but still brightly colored, about 5 minutes. Drain and set aside.
- In a fry pan over medium-high heat, sauté the pancetta until lightly crisp, about 5 minutes. Add the garlic, 2 Tbs. of the olive oil and the red pepper flakes and sauté until the garlic is just slightly colored, about 1 minute. Add the broccoli rabe, adding more oil if needed to prevent scorching, and toss it with the garlic mixture until tender and heated through, 1 to 2 minutes more.
- Transfer the mixture to a serving dish and season with salt. Add the lemon juice and toss well. Serve immediately. Serves 4.
- <B>Variation Tips:</B> Prepare this dish without the pancetta, let cool to room temperature and serve as a salad. Or, toss the finished dish with freshly cooked pasta and a few dollops of ricotta cheese.
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