sourcherryfarm

Navigation

Navigation

Categories

Green Beans with Sage and Pancetta

It was quite the Bon Appetit Christmas this year. This is the recipe we tried to make at the lake a few weeks back, but burned it to a crisp. Luckily, everything turned out just fine here.

null

From Bon Appetit, Dec. 2007.

2 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel* or other medium-grain sea salt for serving (optional)
Preparation
Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.

*A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.

11:22:00 on 12/23/07 by liz - Category: Recipes

Comments

No comments yet

Add Comments

This item is closed, it's not possible to add new comments to it or to vote on it
Click for Nyack, New York Forecast Click for Nyack, New York Forecast

Best of SCF