Ingredients

The following ingredients have 8 Servings
  • 2 1/2 pounds Broccolini
  • 2 tablespoon Olive Oil
  • Salts, to taste
  • Pepper, to taste
  • 1/2 - 1 teaspoon Crushed Red Pepper
  • 1 tablespoon Lemon Juice
  • 4 ounces Pancetta
  • 5 Garlic Cloves, sliced thin
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Lemon Zest
  • 2 teaspoons Fresh Thyme Leaves

Instruction

  • Preheat the oven to 425 degrees F.
  • Add the broccolini to a large baking sheet, or two if necessary so they are not overlapping.
  • Drizzle with the olive oil, and stir around to coat.
  • Season, to taste, with salt, pepper, and crushed red pepper
  • Roast at 425 degrees F for 15 - 20 minutes, or until desired doneness.
  • While the broccolini is roasting, prepare the breadcrumb mixture.
  • Add the pancetta to a medium saute pan and cook over medium heat, stirring frequently, until it is browned and slightly crispy and the fat is rendered. About 4 minutes.
  • Add the breadcrumbs to the pancetta and cook for another 4 minutes, until the mixture becomes fragrant.
  • Then, add the garlic, thyme, and lemon zest. Cook for 1 more minute. Remove from heat and set aside.
  • Lay the roasted broccolini out on a large serving platter and drizzle with the lemon juice.
  • Then, sprinkle lightly with about 1/3 of the total breadcrumb mixture.
  • Serve, with the remaining breadcrumb mixture in a bowl for adding to individual servings as desired.