Green Beans with Shallots and Pancetta
- 1 pound green beans — ends trimmed (strings removed (if any))
- Salt
- 2 ounces pancetta — diced very small
- 2 large shallots — (2-3 chopped)
- 2 teaspoons butter
- Freshly ground black pepper
- Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is “chewy” keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
- Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
- Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
- Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.
- Serves 4.
