Pancetta and lemon fried broccoli
With a couple of days left until veg box day, I’m running a bit low, but had a small tub of purple sprouting broccoli and we needed a side dish to go with steak. As someone who enjoys broccoli, I often find purple sprouted broccoli can be a bit bitter, but I wondered if pancetta might improve the flavour a bit. I did a quick search and found several recipes based on broccoli, pancetta and lemon juice, and decided to have a go experimenting with those flavours. The result was delicious and everyone enjoyed it: I served it from a bowl on the table, and everyone came back for seconds. Apparently it was lovely, “didn’t taste like broccoli” and I’ve to make it again. Hope you enjoy it too!
2tsp Olive oil
200g purple sprouting broccoli
95g sliced pancetta
2-3 cloves garlic, finely chopped
1/2 tsp salt
2tsp lemon juice
1/2 a cup of water
- Gently fry the pancetta in a large, shallow casserole dish until crispy then drain on kitchen roll. Add the garlic to the fat in the pan, add the broccoli and stir for a couple of minutes. Add the water, stir and cover and cook until the water has evaporated (up to five minutes). Serve the broccoli topped with the pancetta and drizzled with olive oil and lemon juice.