Recipes|Featured Main
Broccoli Rabe with Garlic and Pancetta
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4 Servings
Ingredients
- 2 pounds broccoli rabe or baby broccoli, cut into bite-sized lengths
- 3 ounces pancetta, diced
- 3 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil, divided
- Pinch red pepper flakes
- Salt
- Juice of 1 lemon, or to taste
- 907.18g broccoli rabe or baby broccoli, cut into bite-sized lengths
- 85.05g pancetta, diced
- 3 garlic cloves, chopped
- 38.34g extra-virgin olive oil, divided
- Pinch red pepper flakes
- Salt
- Juice of 1 lemon, or to taste
Broccoli Rabe, sometimes called Rapini, looks like broccoli or broccolini but it’s actually closer in taste to mustard or turnip greens. Blanching tames its sharp, bitter flavor, while the garlic, pancetta, pepper flakes and lemon bring it all together.
Preparation
STEP 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.
STEP 2
In a frying pan over medium-high heat, sauté pancetta until lightly crisp, about 5 minutes. Add garlic, 2 tablespoons olive oil and the red pepper flakes. Sauté until garlic is slightly golden, about 1 minute.
STEP 3
Add broccoli rabe 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 or breadcrumbs.
Options
Serve tossed with freshly cooked pasta, such as fusilli or orecchiette, and ricotta cheese. Serve as a cold salad, or even add stock and rice to make a light soup!