Sunday, July 21, 2013


serves four 

2 bunches broccolini (about 1 lb. total) 
2 thick slices bacon, sliced crosswise about 1/4 inch wide 
Kosher salt 
2 tablespoons extra-virgin olive oil; more as needed 
1 teaspoon fresh lemon juice  
1/2 teaspoon ground piment d’Espelette 
1/4 cup freshly grated Parmigiano-Reggiano

In a large pot fitted with a steamer basket, bring about 1/2 inch of water to boil over high heat. Add the broccolini, cover, and steam until just tender, 6 to 7 minutes. Transfer to a large towel-lined baking sheet and let cool briefly; then pat very dry with another towel. In a 12-inch skillet, cook the bacon over medium heat, stirring frequently, until golden, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the fat in the pan. Increase the heat to medium high and arrange half of the broccolini  in a snug single layer in the skillet, making sure all have good contact with the bottom of the pan. Sprinkle with 1/4 tsp. salt. Let cook undisturbed until browned in spots, about 1-1/2 minutes. Transfer to a serving platter. Add 1 tablespoon of the olive oil to the skillet and sear the remaining broccolini, sprinkling it with another 1/4 teaspoon salt. Return the first batch of broccolini to the skillet. Sprinkle with the bacon, lemon juice, chile, and the remaining 1 tablespoon of olive oil. Toss well to combine and remove from the heat. Sprinkle with the Parmigiano, quickly toss to combine, and transfer to the serving platter. Serve immediately.

bacon recipe courtesy of: Dabney Gough, Fine Cooking, Issue 113

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