SEARED GREEN BEANS
with Pancetta
Ingredients
1/2 lb. Fresh Green Beans (Frozen whole may be substituted)
1/4 lb. Pancetta, cubed (sliced bacon cut into 1” pieces may be substituted)
1 tsp. Olive oil
1/4 c. Vegetable stock (Chicken may be substituted)
1 tsp. Dried minced onion
1/4 tsp. Lemon juice
1/2 tsp. Lemon zest
3-4 drops Frank’s
1/3 c. Grated Parmesan-Romano cheese blend
+/-1/2 tsp. Fresh ground black pepper
Directions
• Rinse and trim the ends of the beans.
• In a large skillet (or sauté pan), heat the oil over medium heat
• Add the pancetta and stir.
• Raise the heat to medium-high.
• When the pancetta is sizzling, add the beans and toss until well coated with the fat. Then make an even layer of the beans and pancetta, with as much of the beans touching the bottom of the pan as is possible.
• Continue to cook over high heat for 2-3 minutes, until beans begin to sear.
• Toss beans again and form a flat layer.
• Continue searing beans for another 2-3 minutes, then reduce heat to medium-low.
• Add onion, lemon juice and zest, and Frank’s. Stir until well-combined.
• Add vegetable stock. Cover and cook for another 4-5 minutes, or until beans are fork tender.
• When beans are fork tender, turn off the heat, add the cheese and black pepper, and toss until evenly coated.
• Pour all contents of the skillet into a serving dish and serve immediately.
This is a wonderful side treatment of green beans, and in the heat of summer, makes a satisfying stand-alone meal. As a stand-alone, increase the amount of pancetta used.
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