Monday, February 15, 2016
Vegetable of the Month - Pancetta Green Beans
This year I am determined to spiff up my usual vegetables and try some new ones. This is a simple way to add a little umph to your basic green beans. It is from Dorie Greenspan's Around My French Table cookbook.
¾ pound green beans, trimmed
2 ounces pancetta, coarsely chopped
½ tablespoon unsalted butter
Salt and freshly ground pepper
Walnut oil (my preference) or extra-virgin olive oil
Bring a large pot of salted water to a boil, and fill a bowl with ice cubes and cold water.
Toss the beans into the boiling water and cook just until crisp-tender, about 5 minutes.
Drain, transfer to the ice-water bath, and cool for 2 minutes; drain and pat dry.
Heat a large skillet over medium heat.
Add the pancetta and sauté until frizzled and crisp, about 2 minutes.
Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and pat dry.
Drain all but 1 tablespoon of fat from the skillet.
Return the skillet to medium heat and add the butter.
When the fat is hot, toss in the beans and cook, stirring, until heated through.
Season with salt and pepper and stir in the pancetta.
Remove from the heat and drizzle the beans with a little oil.
MAKES 4 SERVINGS