Broccolini with Pancetta

By Monica Bhide

(Serves 4)

Broccolini, also known as asparations, is a
cross between kale and broccoli and has a
slightly sweeter taste than regular broccoli.
It has a tendency to flower, so if you see any yellow flowers, remove them.

16 stalks Broccolini
1½ tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
2 ounces pancetta (try Fiorucci Pancetta with wine and pepper), cut into small strips
4 small shallots, peeled and quartered
Table salt and freshly ground pepper, to taste
4-5 cherry tomatoes, halved
1/2 teaspoon dried thyme
1. Trim the stalk ends of the broccolini.

2. Blanch the broccolini in a large pot of boiling, salted water for 2-3 minutes.

3. Drain and immediately immerse in a large bowl of ice water to stop the cooking.
Drain thoroughly and wrap in a paper towel until ready to use.

4. Heat the butter and oil in a large skillet over medium-high heat.

5. Add the pancetta and cook for 5-6 minutes or until just crisp. Remove the pancetta
from the pan with a slotted spoon and place it on a paper towel to drain.

6. Add the shallots to the same pan and cook for another 4-5 minutes or until they
begin to color.

7. Add the drained broccolini, a handful at a time. Cook the broccolini for 2-3 minutes.

8. Add salt, pepper, and thyme and reduce the heat to medium.

9. Add the cherry tomatoes and cook for 30 seconds or until they are just warmed

10. Serve immediately, sprinkled with the pancetta.


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