Broccolini with Pancetta and Parmesan
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By Cristin Walsh
Appears in Cook's Country December/January 2013
We tried out a test kitchen method on an unfamiliar but newly popular vegetable and then upgraded with pancetta and Parmesan.
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 ...
