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By removing some of the drippings and using olive oil, you reduce the unhealthy fat content, but keeping some of the flavor.
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.
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Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.