Green Beans, Balsamic And Pancetta

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 slices thin mild pancetta
• 2 small shallots, finely chopped
• 1 lb green beans (about 8 cups, or 2 l)
• 1 teaspoon butter or 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 tablespoons balsamic vinegar
• parmesan cheese (optional)

Recipe

• 1 bring a large saucepan of water to a boil over high heat.
• 2 meanwhile, slice pancetta into thin strips.
• 3 finely chopped shallots should measure about 3 tablespoons (45 ml).
• 4 trim ends from beans.
• 5 over medium heat, melt butter in a wide frying pan.
• 6 add pancetta and shallots.
• 7 stir often 3 to 5 minutes until pancetta is crisp.
• 8 while pancetta is cooking, place beans into boiling water.
• 9 boil uncovered, 2 to 3 minutes, until almost tender-crisp.
• 10 drain thoroughly.
• 11 when pancetta is cooked, add hot beans to pan.
• 12 sprinkle with salt.
• 13 add in vinegar.
• 14 stir often for about 1 minute, until vinegar is absorbed.
• 15 turn onto a platter; garnish with parmesan shavings, if you wish.
• 16 serve immediately, with roast lamb, stuffed with stilton.
• 17 make ahead: after boiling beans, drain and plunge into a bowl of ice water to stop cooking.
• 18 drain.
• 19 pat dry with paper towels.
• 20 wrap and refrigerate.
• 21 prepare shallots and pancetta following the recipe, but do not cook.
• 22 wrap and refrigerate up to 2 days.
• 23 when ready to cook, continue with recipe.
• 24 beans, from the refrigerator, may need a couple of extra minutes to heat.