Lately I’ve been indulging in my new found love of pancetta. For those that haven’t had the pleasure yet, pancetta is the italian version of bacon. It’s made from pork belly like bacon but it’s not smoked like american bacon. It’s salt cured and is usually rolled instead of being sliced into strips. It’s spicy and peppery with a lusciousness that you can’t get from anything but pork belly. I could eat it just diced and fried in a skillet. This recipe can also be made with regular bacon, if you can’t find pancetta in your grocery store. This is definitely a departure from the “cooked to death” green beans so common in the south. I think green beans should still have a little life left in them when you get ready to eat them. For a little snap, don’t cook them past tender crisp.
1/2 pound fresh green beans – cleaned and snapped
1/8 pound pancetta diced
1 large shallot – diced
2 tablespoons water
1. Steam green beans for 5 minutes.
2.Saute pancetta in skillet until crisp and remove to paper towel.
3. Add shallots and saute until soft but not carmelized.
4. Add green beans and pancetta to shallots. Add water and cover.
5. Cook for about 10 minutes or until green beans are tender crisp.
6. Add salt to taste. Enjoy.