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Broccoli with Toasted Hazelnuts and Pancetta Recipe

Course: Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
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 Broccoli with Toasted Hazelnuts and Pancetta

Photo by: Joseph De Leo

Italian ingenuity with simple vegetables never ceases to amaze me. This recipe adaptation will make you understand why vegetables are accorded the status of a separate course in many Italian restaurants.

Yield: Makes 6 to 8 servings

  • 2 large heads broccoli, trimmed and broken into large florets
  • 6 tablespoons fruity olive oil
  • 3 cloves garlic, peeled
  • ½ cup lightly toasted, finely chopped hazelnuts
  • 2 teaspoons finely grated lemon zest
  • 1/3 pound sliced pancetta or bacon, cooked until crisp and coarsely crumbled
  • Salt and freshly ground black pepper to taste


1. Blanch the broccoli in boiling salted water or steam in a vegetable steamer just until crisp-tender. Drain and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 5 minutes to infuse the oil with the flavor. Remove and discard the garlic cloves.

3. Add the broccoli to the skillet and toss to coat with the hot oil. Stir in the hazelnuts, lemon zest, and crumbled pancetta, then season with salt and pepper. Serve at once.

© 1990 Sarah Leah Chase

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

273kcal (14%)
84mg (8%)
137mg (228%)
49mcg RAE (2%)
13mg (4%)
495mg (21%)
5g (23%)
23g (36%)
2mg (9%)

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