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Green Beans with Pancetta
12 ounces green beans, washed & trimmed
3 ounces pancetta, coarsely chopped
1 TBS butter
1/4 tsp. parsley
Cook green beans in a large pot of salted boiling water until crisp-tender, about four minutes. Drain and transfer to a bowl of ice water; cool for about five to ten minutes. Drain green beans on paper towels and pat dry. Heat a large skillet over medium heat; add the pancetta and cook until crisp, about three minutes. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and drain thoroughly. Increase heat to medium-high and add butter with pancetta grease; stir in the green beans and cook until well-heated, about four minutes. Season with salt, pepper and parsley; stir in the pancetta. Serve at once.
Note: Pancetta is a salty Italian version of bacon and can be found at most grocery stores or specialty markets.
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