2 bunches broccolini (about 1 lb. total)
2 thick slices bacon, sliced crosswise about 1/4 inch wide
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