Sautéed Green Beans with Pancetta
By Recipe developed for Sur La Table Cooking Classes
Sautéed Green Beans with Pancetta
By Recipe developed for Sur La Table Cooking Classes
Yield/Serves:
Makes 6 to 8 servings
- 2 ½ lbs. green beans, trimmed
- ½ lb sliced pancetta, coarsely chopped
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons grated lemon zest
- Fleur de sal
A rich and savory addition to your holiday meals.
Cook the beans in a large pot of boiling salted water until crisp-tender about 4-6 minutes depending on the size of the beans. Remove the beans and immediately plunge into a large bowl of ice water to stop the cooking. Drain and spread the bean out onto paper towels to dry. You may make 2-hours ahead. Let stand at room temperature.
Combine pancetta and 1 tablespoon oil in a large skillet. Sauté over medium heat until pancetta is crisp about 10 minutes. Transfer to a plate.
Heat the remaining oil in the same skillet over medium-high heat. Add the bean and sauté until heated through, about 3-5 minutes. Add the pancetta and toss to blend. Season to taste with freshly ground black pepper. Transfer to a large serving platter and sprinkle with lemon zest and fleur de sal.
Cook the beans in a large pot of boiling salted water until crisp-tender about 4-6 minutes depending on the size of the beans. Remove the beans and immediately plunge into a large bowl of ice water to stop the cooking. Drain and spread the bean out onto paper towels to dry. You may make 2-hours ahead. Let stand at room temperature.
Combine pancetta and 1 tablespoon oil in a large skillet. Sauté over medium heat until pancetta is crisp about 10 minutes. Transfer to a plate.
Heat the remaining oil in the same skillet over medium-high heat. Add the bean and sauté until heated through, about 3-5 minutes. Add the pancetta and toss to blend. Season to taste with freshly ground black pepper. Transfer to a large serving platter and sprinkle with lemon zest and fleur de sal.