Green beans & pancetta

Barely glistening with the fat from the pancetta, the seasoning is naturally infused by baking, requiring nothing more than the two ingredients for a deep, savoury flavor.
By epicure
Published on Friday, 26 Apr 2013
Cuisine
Italian
Type of Meal
Starters
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Moderate

Serves 6 to 8 Prep time 10 minutes
Cook time 1 hour

500g fresh green beans
6 to 8 slices pancetta, diced finely (can be substituted with bacon, but it will impart a smokier flavor to the dish)

  • In boiling water, blanch the beans for 30 to 45 seconds. Plunge in ice bath to cool immediately.
  • Cook the diced pancetta until slightly crispy, but not too hard. Reserve the fat.
  • Gently fold the beans, bacon and desired amount of fat together in a baking dish, getting a thin, even sheen on the beans.
  • Be careful to not break the beans. (note: control the amount of fat on the beans by using just half the fat and adding more if needed)
  • Bake the beans, covered at 175°C oven until tender for about 1 hour.