Broccoli with Pancetta
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Broccoli with Pancetta
Rated 5.0 stars by 1 users
Category
Vegetables
Ingredients
- 1 tablespoon Fustini's Gremolata olive oil
- 1/4 pound pancetta, cut into 1/4" dice
- 4 cups broccoli florets
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Fustini's Parmesan Spice blend
- 1/4 cup Fusitni's Citrus Oregano balsamic
- 1/4 cup white wine
- 1/2 cup grated parmesan cheese
Directions
- Warm 1 tablespoon of olive oil in a 3-quart sauté, pan over medium heat. Add pancetta and cook until crispy. With a slotted spoon, remove to a paper towel to drain.
- Return the pan, with rendered fat to medium heat. Add broccoli and cook for 2 minutes until bright green. Add seasoning and pepper flakes and toss.
- Add balsamic and wine, and let broccoli steam while the liquid evaporates. 3-5 minutes. Toss with the pancetta and season to taste with salt and pepper. Remove broccoli from the pan and toss through with Parmesan cheese.
Recipe Note
By removing some of the drippings and using olive oil, you reduce the unhealthy fat content, but keeping some of the flavor.