Tender Green Beans With Pancetta Recipes

Steps:

• Heat oven to 450°F. In 8-inch nonstick skillet, cook pancetta over medium-high heat until crisp. Drain on paper towels; set aside. Reserve drippings.
• In 18x13-inch half-sheet pan, toss green beans, onion, oil, salt, pepper and reserved drippings.
• Roast uncovered 15 to 20 minutes, stirring twice, or until beans are tender. Sprinkle with pancetta.

Steps:

• Bring pot of salted water to boil.
• Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
• Drain and pat dry.
• In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
• Add beans and cook, stirring constantly, until beans are hot.
• Stir in salt and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

Steps:

• Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
• Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.

Steps:

• Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.

Steps:

• Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
• Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
• Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.

Steps:

• Bring a large saucepan of water to a boil over high heat.
• Meanwhile, slice pancetta into thin strips.
• Finely chopped shallots should measure about 3 tablespoons (45 mL).
• Trim ends from beans.
• Over medium heat, melt butter in a wide frying pan.
• Add pancetta and shallots.
• Stir often 3 to 5 minutes until pancetta is crisp.
• While pancetta is cooking, place beans into boiling water.
• Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
• Drain thoroughly.
• When pancetta is cooked, add hot beans to pan.
• Sprinkle with salt.
• Add in vinegar.
• Stir often for about 1 minute, until vinegar is absorbed.
• Turn onto a platter; garnish with Parmesan shavings, if you wish.
• Serve immediately, with Roast Pork, Stuffed With Stilton.
• Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
• Drain.
• Pat dry with paper towels.
• Wrap and refrigerate.
• Prepare shallots and pancetta following the recipe, but do not cook.
• Wrap and refrigerate up to 2 days.
• When ready to cook, continue with recipe.
• Beans, from the refrigerator, may need a couple of extra minutes to heat.