- Thoroughly wash rapini under running water. Cut off stem bottoms (about 2 cm), then cut in half lengthwise.
- Blanch for 2 minutes in boiling water. Fry pancetta in a skillet over high heat for about 5 minutes or until crispy.
- Remove and place on a paper towel. Reduce heat to medium-high, add garlic and cook for 1 minute or until slightly golden. Add rapini and red pepper and continue cooking for 4 to 6 minutes or until vegetables are cooked and slightly crunchy.
- Add honey, combine thoroughly and cook for 2 minutes. Arrange on a serving dish and top with crumbled pancetta.
: Replace honey with maple syrup and garlic with green onion, and add a little hoisin sauce for an Asian touch.