Monday, February 1, 2010

Rapini with Pancetta

What isn't good with pancetta?  In case you were wondering you can add rapini to the list of delicious things. 
I made a whole lot of it on Sunday when Phil's family was visiting.  It went went nicely with the spaghetti and meatballs.



Ingredients:

2 Bunches of rapini, thick stocks removed
2 Shallots, chopped
1/2  Cup of pancetta, chopped
1 Tbs of Olive oil
Squeeze of lemon juice

Cook the cleaned and trimmed rapini in boiling salted water for about 2 minutes.  Drain and transfer to a bowl of ice water.  Drain again and pat dry. 

Heat olive oil on medium heat, add pancetta, saute for one minute and add shallots until golden brown.  Add rapini and saute until heated through and serve.  Add fresh squeezed lemon and  grated Parmesan if you like.

2 comments:

  1. I made this for dinner last night and it was fantastic. Dan is a fussy vegetable man and he loved it. It is nice to find recipes that use different types of vegetables. Great recipe!

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  2. Good to hear! I find I always feel bored of the vegetable section this time of year so I'm always trying to think of new veggie dishes.

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