It doesn’t take much to dress up green beans for a holiday meal. In this recipe the beans first blanched and then sautéed with pancetta and shallots, with some salt and freshly ground black pepper for seasoning. You can use thinly sliced onion in place of the shallots or substitute bacon or diced ham for the pancetta if that is what you have on hand.
The secret to delicious green beans is using beans that are crispy fresh to begin with. Bend one in half; if it breaks easily, it’s fresh, if it just bends, without breaking, then it’s a little passed its prime and you’ll have a tougher time getting the beans to turn out well. The second tip is to not overcook the beans (though if they are older, you might have to cook them longer than usual to get them tender), and to douse them in an ice water bath after boiling to seal in their bright green color and to stop the cooking.
Green Beans with Shallots and Pancetta Recipe
Ingredients
- 1 pound green beans, ends trimmed, strings removed (if any)
- Salt
- 2 ounces pancetta, diced very small
- 2-3 large shallots, chopped
- 2 teaspoons butter
- Freshly ground black pepper
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