Broccolini with Pancetta and Parmesan

Name: Broccolini with Pancetta and Parmesan
Yield: Serves 4
Ingredients: 3 ounces, pancetta, cut into 1/2-inch dice; 1 1/2 tablespoons, olive oil; 2 , garlic cloves, minced; 1/4 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 (1/2 cup)

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Appears in Cook's Country December/January 2013

Side Dishes

Vegetables

Quick

We tried out a test kitchen method on an unfamiliar but newly popular vegetable and then upgraded with pancetta and Parmesan.

SERVES4

TIME35 minutes

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 ...

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