WHY THIS RECIPE WORKS Meaty pancetta, sharp Parmesan cheese, and a pinch of red pepper flakes lend a bold Italian twist to mild, sweet broccolini. Using a Dutch oven instead of a skillet gave us enough room to render the pancetta and steam-sauté the broccolini with water all in the same pot. Splitting the thicker stalks, which can sometimes be tough and woody, allowed them to cook evenly. Don’t split the broccolini stalks if they are already very thin (¼ inch or less). If you can’t find pancetta, use bacon.

Serves 4

TOTAL TIME: 30 minutes

INGREDIENTS

• 1 pound broccolini, trimmed
• 3 ounces pancetta, cut into ½-inch pieces
• 1½ tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 teaspoons balsamic vinegar
• Salt and pepper
• 1 ounce Parmesan cheese, grated (½ cup)

INSTRUCTIONS

1. Cut broccolini stalks measuring more than ½ inch in diameter at base in half lengthwise. Cut stalks measuring ¼ to ½ inch in diameter at base in half lengthwise, starting below where florets begin and keeping florets intact. Leave stalks measuring less than ¼ inch in diameter at base whole.
2. Cook pancetta in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside.
3. Add 1 tablespoon oil, garlic, and pepper flakes to fat left in pot and cook over medium heat 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.
4. Uncover and continue to cook until liquid has evaporated, about 1 minute. Off heat, stir in pancetta, vinegar, and remaining 1½ teaspoons oil. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with Parmesan. Serve.