Broccolini with Pancetta and Parmesan
From Cook”s Country
WHY THIS RECIPE WORKS:
Milder and more delicate than broccoli, thin stalks of broccolini lend themselves to quick cooking. A hybrid sauté-steam method ensures tender florets, and using a Dutch oven instead of a skillet gives the broccolini plenty of room to cook down. Splitting the thicker stems, which can sometimes be tough and woody, allows them to cook evenly. Meaty pancetta, sharp Parmesan, and a pinch of red pepper flakes give this green vegetable an Italian twist.
If you can’t find pancetta, use bacon. Don’t split the broccolini stems if they are already very thin.
3 ounces pancetta, cut into 1/2-inch dice
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 pound broccolini, trimmed and split in half lengthwise
2 teaspoons balsamic vinegar
Salt and pepper
1 ounce Parmesan cheese, grated (1/2 cup)
1. Cook pancetta in Dutch oven over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined plate; set aside.
2. Add 1 tablespoon oil, garlic, and pepper flakes to now-empty pot and cook until fragrant, about 30 seconds. Add broccolini and cook, stirring frequently, until bright green, about 5 minutes. Add ¾ cup water, cover, and cook until broccolini is tender, about 5 minutes.
3. Remove lid and continue cooking until liquid evaporates, about 1 minute. Remove from heat and stir in pancetta, vinegar, and remaining ½ tablespoon oil. Season with salt and pepper to taste. Transfer to platter and sprinkle with Parmesan. Serve.
America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than thre