Pan Crisped Broccoli with Pancetta, Tomato, and Herbs

The broccoli is blanched just enough so it is no longer raw, and then seared in a hot pan to crisp it up a little before being tossed with a sweet and savory mélange of pancetta, diced tomatoes, and herbs.

INGREDIENTS:

1½ pounds broccoli, cut into 1 inch florets, stem peeled and cut into ½ inch cubes

2 1/8th inch thick slices pancetta, cut into ½ inch bits with a very sharp knife*

1 small brown or white onion, cut into ¼ inch dice

1½ cups seeded tomatoes, cut into ¼ inch dice

½ cup (loosely filled) parsley leaves, chopped

1 heaping tablespoon fresh marjoram or oregano, chopped

Olive oil as needed

Salt and pepper to taste

1 tablespoon good quality white wine vinegar

METHOD:

Bring a large pot of water to the boil. Salt it liberally. When it returns to the boil, add the broccoli and cook just until the color brightens and the broccoli loses its raw taste. Tip into a strainer and allow to drain.

While water comes to a boil, heat a fry pan large enough to hold the broccoli in, roughly, a single layer, over medium-high heat. Also, heat a 10-inch sauté pan over medium heat. Add the pancetta and cook until crisp all over. Use a slotted spoon to remove pancetta to a paper towel. If there is not much fat in the pan, film the pan bottom with oil, and when it is hot, add the onions. Cook gently until translucent, avoiding browning or burning. Lower heat if necessary. When onions are ready, season with salt and pepper, and add the tomatoes. Cook quickly, just enough for them to start caramelizing, breaking down a little, and heat through. Remove pan from heat.

As soon as the onions hit the pan, film the broccoli pan with oil. When it is just about smoking, add the broccoli and season with salt and pepper. Cook, tossing as needed, to color and crisp various parts of the stems and florets. The object is to heat the broccoli through, and to caramelize it in spots. The broccoli should not be seared or un-seared entirely. When it has heated through and gotten good color here and there, drizzle with the vinegar and a light touch of the olive oil. Toss, then transfer to a bowl or platter.

Now, fold in all the herbs, and the cooked pancetta. Add enough oil to make the mélange a little runny, taste and season if needed. Pour over the broccoli and serve while hot.

Chef’s Notes: * You want cleans lines on the pancetta for this dish, so use a sharp knife. Also, put the pancetta into the freezer for a few minutes before cooking.

Serves: 4

Source: Chef Andrew E Cohen