Green beans with shallots and pancetta
4 servings
20 minutes
This elegant and simple green bean recipe with shallots and pancetta embodies European culinary tradition, harmoniously blending the freshness of vegetables with rich meaty aromas. Pancetta, an Italian type of bacon, adds a pleasant salty note to the dish, while shallots contribute refined sweetness and delicate caramel depth. Crispy bright green beans, blanched to preserve color and texture, make this dish an ideal side for meat and fish mains or a standalone treat for lovers of light yet exquisite cuisine. This combination of ingredients harks back to Mediterranean table traditions where freshness and simplicity are key to unforgettable flavor. Serve hot and enjoy the interplay of textures and rich aromas of each component.
1
Sauté finely chopped shallots in pancetta fat until golden brown.
- Shallot: 3 pieces
2
Then add butter, beans, and pancetta to the pan with the onion. Season with salt and pepper and sauté for a few minutes, then serve immediately.
- Butter: 2 teaspoons
- Green beans: 500 g
- Pancetta: 60 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Trim the tails of the beans and boil in salted boiling water for 3-4 minutes, then drain and immediately transfer to a bowl of ice water to preserve the color. Dry well.
- Salt: to taste
- Green beans: 500 g
4
Heat the pan over medium heat and add finely chopped ham. Fry, stirring, for 2-3 minutes until golden brown. Transfer to a plate.
- Pancetta: 60 g
