Balsamic Green Beans And Pancetta
11
- Prep Time15 min
- Total Time20 min
- Makes4 to 6 servings
Roberto Caruso
Mild Italian bacon and balsamic vinegar jazz up green beans. Bonus: The majority of this recipe can be prepared in advance, making it the perfect side dish for a holiday feast.
Ingredients
3 thin slices mild pancetta, or bacon
2 small shallots
500 g green beans, about 8 cups
1 tsp butter, or olive oil
1/2 tsp salt
2 tbsp balsamic vinegar
shavings of parmesan, optional
Instructions
Bring a large saucepan of water to a boil over high heat. Meanwhile, slice pancetta into thin strips. Finely chop shallots. They should measure about 3 tablespoons (45 mL). Trim ends from beans. Melt butter in a wide frying pan set over medium-heat. Add pancetta and shallots. Stir often until meat is crisp, 3 to 5 minutes. While pancetta is cooking, slip beans into boiling water. Boil, uncovered, until almost tender-crisp, 2 to 3 minutes. Drain thoroughly.
When pancetta is cooked, add hot beans to pan. Sprinkle with salt. Pour in vinegar. Stir often until vinegar is absorbed, 1 minute. Turn onto a platter. Garnish with Parmesan shavings, if you wish. Serve immediately.
Make-ahead tip
After boiling beans, drain and plunge into a bowl of ice water to stop cooking. Drain. Pat dry with paper towels. Wrap and refrigerate. Prepare shallots and pancetta following recipe, but don't cook. Wrap and refrigerate up to 2 days. When ready to cook, continue with recipe. Beans may need a couple extra minutes to heat.
Watch how to make our Balsamic Green Beans and Pancetta
https://www.youtube.com/watch?v=6FrujhP0Cl0
Nutrition (per serving)
Calories 87, Protein 2.5g, Carbohydrates 6.9g, Fat 5.9g, Fibre 1.6g, Sodium 271mg.
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