Chef's Quick Tip: Broccoli pancetta

This week, Chef Robin Selden shows Tina Redwine how to prepare broccoli and pancetta.

1 head of broccoli, portioned into florets
2 shallots, peeled and sliced
3T Olive oil
1T Kosher Salt
1t freshly ground black pepper
1/3 pound of pancetta, diced

Preheat oven to 425 degrees
Saute pancetta on medium heat until crispy. Remove the crispy pancetta with a slotted spoon, leaving the fat in the frying pan, and place a paper towel to drain.
Add olive oil and shallots to the frying pan and toss to coat. Add the broccoli florets and do the same. Lay the broccoli shallot mixture out in a single layer onto a sheet pan sprayed with nonstick spray
Sprinkle with salt and pepper and roast for 10 minutes until broccoli starts to turn nice and crisp on the outside, but still tender on the inside.
Remove from oven and toss with pancetta

Robin Selden

Co-Owner and Chef