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15 minutes
20 minutes
35 minutes
- 1.5 pounds fresh green beans, rinsed and trimmed
- 3 ounces coarsely chopped pancetta
- 1 shallot, thinly sliced
- salt and black pepper to taste
- 1. Boil the green beans in a large pot of lightly salted water for 3 to 4 minutes until tender. Remove and quickly plunge into ice water until cold. Drain and set aside.
- In a large skillet over medium-high heat, crisp up the pancetta, then remove from the skillet. Lower the heat to medium, sauté the shallots in the pancetta fat until dark golden brown, approximately 10 minutes. Return the pancetta to the skillet along with the green beans, toss and heat through for about 2 minutes. Season with salt and pepper to taste before serving.
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