Imagine a side dish so irresistible that even vegetable skeptics will be asking for seconds. Our Green Beans with Shallots and Pancetta is not just another boring vegetable recipe – it's a culinary adventure that transforms humble green beans into a gourmet experience. With crispy pancetta, caramelized shallots, and perfectly blanched beans, this Italian-inspired dish promises to elevate your meal from ordinary to extraordinary in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 4 ounces pancetta, diced
- 1 shallot, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the green beans by washing them thoroughly under cold running water. Trim the ends of the beans, removing any tough or discolored parts.
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water to enhance the beans' flavor.
- Blanch the green beans by carefully dropping them into the boiling water. Cook for 3-4 minutes until they are bright green and crisp-tender, maintaining their vibrant color and slight crunch.
- While the beans are blanching, prepare an ice bath by filling a large bowl with cold water and ice cubes. This will stop the cooking process and preserve the beans' texture.
- Once the beans are blanched, immediately drain them and transfer to the ice bath. Let them sit for 1-2 minutes to cool completely, then drain again and pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and golden brown, approximately 4-5 minutes.
- Add sliced shallots to the skillet with pancetta. Sauté for 2-3 minutes until the shallots become translucent and slightly caramelized.
- Add the blanched green beans to the skillet, tossing them gently with the pancetta and shallots to ensure even coating and heating.
- Season with salt and freshly ground black pepper to taste. Cook for an additional 2-3 minutes, allowing the beans to warm through and absorb the flavors.
- Transfer the green beans to a serving platter, ensuring the pancetta and shallots are evenly distributed. Serve immediately while hot.
Tips
- Blanching is Key: The secret to vibrant, crisp-tender green beans is quick blanching. Don't overcook – 3-4 minutes is your sweet spot!
- Ice Bath Magic: Always have an ice bath ready to stop the cooking process. This preserves the beans' bright green color and perfect texture.
- Pancetta Perfection: Cook pancetta slowly to render out the fat and achieve that desirable crispy texture. Medium heat is your friend.
- Shallot Strategy: Slice shallots thinly and evenly to ensure they caramelize uniformly without burning.
- Season Strategically: Add salt and pepper at the end to control the final flavor and prevent the pancetta from becoming too salty.
- Serve Immediately: This dish is best enjoyed hot, straight from the skillet to preserve the crispy pancetta and warm beans.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 6g
Protein: 6g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
