Broccolini with Pancetta, Walnuts and Lemon

I received an e-mail the other day to tell me that my blog has been nominated for a Ninjamatic 2012 Canadian Weblog Award. I want to extend my gratitude to the people who submitted the nomination. I am truly humbled to be nominated along with some of my favourite bloggers in the Food and Drink category.

Writing a blog is a lesson in dedication and perseverance. You are constantly looking for ideas and recipes and food events to feature. I have cooked, baked, photographed and tasted every recipe posted. For me it has been a labour of love. It is really touching to think that others are enjoying my work as much as I have enjoyed creating it.

Since I started Savoury Image I have pushed myself out of my comfort zone in the kitchen. I have to tried baking and more complicated recipes than I would probably have attempted otherwise. This has prompted me to sign up at Toronto’s George Brown College School of Culinary Arts to learn more about the classic techniques of professional cooking. This program is not the Chef’s program but rather the continuing education program for people who want to improve their culinary skills. I can almost relate to how Julia Child must have felt when she set out to better her culinary skills, while living in Paris. It is all about the love of the food! Classes start in January so stay tuned for some tips and tricks.

This recipe comes from a fellow blogger, Katie Quinn Davies who writes a popular blog called What Katie Ate. We had it as a side dish at a dinner and it was a huge hit.

Broccolini with Pancetta, Walnuts and Lemon

Makes 4 servings


2 bunches broccolini, florets and stems separated and ends discarded
Sea Salt
Freshly ground black pepper
2 tsp. extra-virgin olive oil
6 sliced pancetta, finely diced
1/3 c. walnuts chopped
1 lemon, juiced


Bring a saucepan of salted water to a boil. Add the broccolini and cook for 3-4 minutes until tender. Drain and soak in ice water for 30 seconds, drain and pat dry.

Heat the olive oil in a large skillet and add pancetta. Cook over medium heat for 7-10 minutes until crispy. Add the broccolini and walnuts to the skillet. Add the butter and lemon juice and toss all ingredients to coat well.  Season with salt and pepper.

Transfer to a serving dish and serve immediately.

Recipe from What Katie Ate by Katie Quinn Davies


4 thoughts on “Broccolini with Pancetta, Walnuts and Lemon

  1. Peggy,

    Congratulations on your nomination for the Ninjamatic Weblog award!
    Keep up the good work…and enjoy the cooking course at George Brown too.


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