Broccoli and Pancetta Sauce

Tamara Stimpson


1 bunch broccoli

3 tbsp EVOO (Extra Virgin Olive Oil)

1 oz Pancetta or prosciutto, diced

4 garlic cloves, quartered

Pinch of hot pepper flakes


  • Trim tough stalks from broccoli and cut it into 4" spears. Set aside.
  • In a large skillet heat EVOO over medium-low heat. Saute pancetta, garlic and hot pepper flakes, stirring occasionally for approx. 5 mins. or until garlic is golden and pancetta is crisp.
  • Stir in broccoli and 1/4 cup water; cover and cook for about 8 mins. until tender-crisp