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Green Beans With Pancetta and Shallots
Mood:
Sassy
Cost:
Cheap
Difficulty:
Easy
Rating:
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This dish dresses up any meat main dish. Fresh green been are best here.
Time To Make:
45 minutes
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• 1 pound green beans, trimmed, strings remove... and Fresh!!
• Salt and Fresh ground pepper to taste
• 2 to 4 ounces of pancetta, diced very small
• 2 to 4 large shallots, diced very small
• Optional - 2 to 3 cloves of garlic, minced
• 2 + teaspoons of butter
• 1 Tablespoon Olive oil - optional... but I find it helps when cooking the pancetta
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• Large stock pot
• Strainer
• Measuring cups and spoons
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1. Blanch the beans in a large pot of salted, boiling water for 4 minutes or until crisp-tender.
2. Drain beans and place in large bowl of ice water to stop the cooking.
3. Drain beans and set aside.
4. Heat a large sauté pan over med-high heat. (I added a little olive oil here to coat the pan) Add the diced pancetta and cook until lightly browned, stirring occasionally, ~ 3 to 5 minutes.
5. Remove pancetta to a plate using a slotted spoon.
6. Add shallots to the pan, Cook, stirring often, on med-high in the fat from the pancetta until lightly browned. (note: I also added some garlic here)
7. Add butter to the pan, the drained green beans, and the pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and well mixed with the shallots and pancetta.
8. Serve Immediately.
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