Slow-Cooked Broccoli with Garlic & Pancetta

Slow-Cooked Broccoli with Garlic & Pancetta
Photo by Scott Phillips


  • 3 oz. pancetta, sliced ¼ inch thick and cut crosswise into ¼-inch-wide pieces (½ cup)
  • ¼ tsp. dried red chile flakes
  • ¼ cup extra-virgin olive oil
  • 8 medium cloves garlic, thinly sliced
  • ¾ tsp. kosher salt; more to taste
  • 1-¼ to 1-½ lb. broccoli (about 1 bunch)

Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the to...

View full recipe at Fine Cooking


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