The romanesco broccoli gratin with pancetta is very simple and very tasty; if we add fresh pancetta it becomes sublime. I adore fresh pancetta with vegetables and, together with the provola that melts beautifully, you’ll have a main course to savor.
The romanesco broccoli with fresh pancetta is a truly fantastic combination, but smoked diced pancetta also works well. Instead of provola you can use other melty cheeses; if you use buffalo mozzarella, let it drain for at least 2 hours first, otherwise it will release water into the baking dish.
If you also like romanesco broccoli gratin, take a look at the romanesco broccoli with pine nuts, the romanesco broccoli with potatoes and carrots, and don’t miss the recipe for broccoli pesto, simply amazing.
If you prefer first courses with broccoli, here’s the pasta with broccoli and pancetta. I could go on suggesting broccoli recipes forever because I love them, but let’s move on after the photo, as always, to see how to prepare the romanesco broccoli gratin with pancetta.
Follow my FACEBOOK PAGE if you want daily updates with my new recipes. On INSTAGRAM or PINTEREST you’ll find all my recipes. You can also subscribe to our YOUTUBE channel to watch our videos.
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 3 servings
Ingredients romanesco broccoli gratin with pancetta
- 1 romanesco broccoli
- 11 oz fresh pancetta
- 7 oz provola (or other melty cheese)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 2 pinches black peppercorns
Preparation romanesco broccoli gratin with pancetta
To prepare the romanesco broccoli gratin with pancetta, first clean the broccoli, separate the florets and wash them very well under running water.
Steam the florets for 5 minutes or, if you prefer, cook them in a pot of boiling water; then drain.
Cut the fresh pancetta into slices and then into large pieces; brown it in a skillet without adding any fat.
Preheat the oven to 392°F in conventional (static) mode.
Cut the provola into cubes.
In a bowl mix the broccoli florets, the pancetta slices adding the fat they released, and the provola cubes.
Season with salt and pepper.
Grease a baking dish with some olive oil and transfer the broccoli and pancetta mixture into it.
Bake on the middle rack for at least 15 minutes, and if you want an even crunchier top, turn on the broiler for the last 5 minutes.
Once the cheese has melted and the broccoli is hot, remove from the oven and let rest for 5 minutes before serving and…
ENJOY YOUR MEAL
Frequently asked questions that may help you during preparation
Can I use raw romanesco broccoli instead of precooking it?
Yes, you can use it raw provided you extend the total cooking time to at least 25 minutes, but add the cheese 10 minutes before switching off.
Can I mix different varieties of broccoli together?
Absolutely yes, as long as they are precooked and maintain the same level of tenderness/crispness.
If I don’t use fresh pancetta, what can I use instead?
You can use thin slices of speck, very thinly sliced prosciutto crudo, smoked pancetta, or rolled pancetta.
Other recipes
If you want to see other types of recipes you can return to HOME.
