Broccoli with Toasted Hazelnuts and Pancetta

  • 2 Heads broccoli
  • 6 tablespoons olive oil
  • 3 cloves garlic
  • ½ cup toasted hazelnuts, chopped fine
  • 2 tsp. grated lemon zest
  • 1/3 Lb. pancetta or bacon; cooked and crumbled
  • salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.

From Cold-Weather Cooking by Sarah Lee Chase.