Broccoli with Hot Pepper and Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Simple and spicy, chillied broccoli makes a delicious little plateful to have on the table alongside a roast or a pasta fish, or as part of a selection of antipasti.


  • 2 bunches broccoli, stalks peeled and cut into bite-sized pieces, tops broken into florets
  • 2 slices pancetta (


  1. Steam the broccoli for only 1 to 2 minutes, or until crisp-tender. Remove from the heat.
  2. Heat the pancetta with the olive oil; when lightly browned add the garlic and chilli flakes, cook for a moment or so, then add the broccoli and toss well. Cook a moment longer, then remove from the heat.
  3. Serve at cool room temperature, accompanied by lemon wedges