Green beans with pancetta
Posted on 21 October 2012
Following up on our Thanksgiving series, which we started with cranberry sauce and then roasted butternut squash soup, next is the vegetable to go with the dinner. Traditional green beans enhanced by the flavours of Italian pancetta.
GREEN BEANS WITH PANCETTA
1 lb green beans
75g pancetta, diced
1 tbsp butter
1 pc shallot, sliced
1 garlic clove, minced
1 tbsp lemon juice
ground pepper to taste
Prepare green beans by washing and cutting off the ends. Prepare a pot of salted boiling water and an ice bath, which is basically a bowl filled with ice and water.
Blanch the green beans in the pot of boiling water for 2 to 3 minutes or until cooked but still crisp.
Remove cooked green beans from the hot pot and shock them by plunging into the ice bath. This will stop the cooking process and will help to retain the flavour and the bright green colour of the beans. Keep them immersed in the ice bath until completely cooled, before removing from and draining the water off. Set aside.
In a stainless steel pan over medium heat, cook pancetta and render the fat. Strain the fat off the pancetta and then continue cooking the pancetta in the same pan.
Add the butter, shallot, and garlic, and sauté until translucent.
Add the cooked green beans and lemon juice, and then season with pepper to taste. (No need to put salt as the green beans have been blanched in salted water and the pancetta adds enough saltiness to the dish.) Toss for about 30 seconds or until the beans are heated through, and serve immediately. Garnish with lemon zest.
Makes 3 to 4 servings.