Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Gremolata olive oil ·
Parmesan Spice blend ·
Vegetables ·
Broccoli with Pancetta
Broccoli with Pancetta
By Chef Jonathan Bardzik
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.
Leave a comment