If you’re a fan of sweet and savory, you’ll love this recipe. The crispy, savory pancetta with the sweet, slightly tart cranberries makes an unforgettable topping for the broccolini.
Broccolini with Pancetta & Cranberries:
8 ounces fresh broccolini, rinsed and trimmed
2 ounces diced pancetta
3 Tablespoons dried cranberries, chopped finely
Pinch of salt
Pinch of pepper
Bring a pot of water to boiling. Add salt and broccolini. Blanch broccolini for about 2-3 minutes, drain, and immerse in a bowl of ice water to stop the cooking process.
Meanwhile, in a skillet over medium heat, add pancetta and begin to fry. Once pancetta is crispy, add cranberries and continue to cook for about 1 minute longer. Add broccolini and stir to mix with the pancetta and cranberries. Cook another 2 minutes on low, until broccolini is heated through. Remove from stove and serve.
Servings: 4 * Calories Per Serving: 127 * Fat: 5.9 g * Carb: 8.9 g * Fiber 1.6 * Protein: 9.2 g * Sugar: 3.0 g * Sodium: 399 mg * Cholesterol: 16 mg