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Sautéed Green Beans with Pancetta

Serves: Makes 6 to 8 servings

Ingredients:

  • 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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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