Saturday, April 01, 2006

Broccoli with procuitto and parmesean

I found this recipe on a food blog that Gwen and I both read. It originally called for pancetta (I'm not even sure what that is), but we substitued procuitto. I think you could probably make it with bacon, or leave the meat out altogether, and it'd be good. Yum.

You can find the original here.

BROCCOLI with Procuitto and PARMESAN
1 ounce procuitto (worth the trip to Trader Joes)
1 pound broccoli
1 ounce Parmesan, grated (or, a couple big handfuls, which is what I used. I also used that 4 cheese blend -- Parm, Asiago, etc.)

Bring an inch of water to boil in a steaming pan. Cook the procuitto in a small skillet, breaking into pieces as it browns. Meanwhile, trim the broccoli and transfer it to the steamer basket. When the water boils, place the basket inside the pan, COVER and let steam for exactly five minutes. When the five minutes is up, drain the water, return the broccoli to the hot pan, stir in the procuitto and Parmesan (reserve some to sprinkle on top at the end), COVER the pan and let rest so the broccoli can continue to cook and the flavors meld. Sprinkle with reserved Parmesan.

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