Serves: 4
Total Calories: 144
1 Separate the broccoli rabe into florets. Trim off the base of the stems. Peeling the stems is optional. Cut each floret crosswise into 1-inch pieces.
2 Bring a large pot of water to a boil. Add the broccoli rabe and salt to taste. Cook until the broccoli is almost tender, about 5 minutes. Drain.
3 Pour the oil into a large skillet. Add the pancetta, onion, and red pepper and cook over medium heat until the onion is translucent, about 5 minutes. Add the tomatoes, wine, and a pinch of salt. Cook 10 minutes more or until thickened.
4 Stir in the broccoli rabe and cook until heated, about 2 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Broccoli Rabe with Pancetta and Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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