Broccoli with Pancetta and Lemon

Oxmoor House
Pancetta is an Italian bacon that is cured and spiced, but not smoked. The bacon, garlic, and lemon make plain broccoli great.

Make Ahead

16 servings


+ Add To Shopping List
4 (12-ounce) packages broccoli florets
6 tablespoons butter or margarine, divided
1/4 pound pancetta, chopped
4 garlic cloves, minced
2 tablespoons grated lemon zest
1 teaspoon salt


Bring several quarts of water to a boil in a large Dutch oven. Add broccoli florets, and simmer 2 minutes or until crisp-tender. (Cook in batches, if necessary.) Drain and plunge broccoli into a bowl of ice water to stop cooking process. Drain and pat dry.

Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half of pancetta and half of garlic; sauté 2 to 3 minutes or until lightly browned. Add half of broccoli florets, and sauté 2 to 3 minutes until thoroughly heated. Add 1 tablespoon lemon zest and 1/2 teaspoon salt; toss well. Transfer to a large bowl; cover and keep warm. Repeat procedure with remaining 3 tablespoons butter and remaining half of ingredients. Serve warm or at room temperature.

Make Ahead: Cook broccoli and pat dry a day ahead; store in zip-top plastic bags in refrigerator.

Note: Find pancetta in the deli meat department of large supermarkets. Regular bacon makes a fine substitute in this recipe.

Created date

October 2007