Green Beans Balsamic And Pancetta

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Pancetta is a mild, italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From chatelaine magazine.

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Steps

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Bring a large saucepan of water to a boil over high heat.

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Meanwhile , slice pancetta into thin strips.

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Finely chopped shallots should measure about 3 tablespoons.

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Trim ends from beans.

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Over medium heat , melt butter in a wide frying pan.

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Add pancetta and shallots.

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Stir often 3 to 5 minutes until pancetta is crisp.

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While pancetta is cooking , place beans into boiling water.

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Boil uncovered , 2 to 3 minutes , until almost tender-crisp.

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Drain thoroughly.

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When pancetta is cooked , add hot beans to pan.

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Sprinkle with salt.

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Add in vinegar.

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Stir often for about 1 minute , until vinegar is absorbed.

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Turn onto a platter.

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Garnish with parmesan shavings , if you wish.

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Serve immediately , with roast pork , stuffed with stilton.

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Make ahead: after boiling beans , drain and plunge into a bowl of ice water to stop cooking.

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Drain.

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Pat dry with paper towels.

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Wrap and refrigerate.

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Prepare shallots and pancetta following the recipe , but do not cook.

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Wrap and refrigerate up to 2 day.

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Ingredients

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pancetta, shallots, green beans, butter, salt, balsamic vinegar, parmesan cheese