VEGGIES GO LUXE
Veggies are delicious on their own, but add bacon — or its sensational cousin, pancetta — to the mix and you’ve got something divine. Bridget Lancaster, Julia Davison and their colleagues at “America’s Test Kitchen” and “Cook’s Country,” have given broccolini the pancetta and Parmesan treatment in a dish so delicious, it may upstage the main course.
The trick, they say, is a “hybrid saute-steam method” that can be adapted to not just broccolini but pretty much any vegetable, as long as you adjust the cooking time. Cook the pancetta — or bacon — first, then use the same pan to saute the vegetables with garlic and red pepper flakes. Add water, cover the pan and steam until the veggies are tender.
Here’s the step-by-step how-to.
Broccolini with Pancetta and Parmesan
Serves 4
INGREDIENTS
3 ounces pancetta (or bacon), cut into ½-inch dice 1½ tablespoons olive oil, divided
2 garlic cloves, minced ¼ 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 (½ cup)
DIRECTIONS
In a Dutch oven, cook pancetta over medium heat until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to paper towel-lined plate; set aside.
Add 1 tablespoon oil, garlic and pepper flakes to the 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.
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.