My F&W
quick save (...)

Green and Yellow Beans with Pancetta Crisps

  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  1. 1 pound mixed yellow wax and green beans, trimmed
  2. 12 thin slices pancetta (about 4 ounces)
  3. 1/4 cup extra-virgin olive oil
  4. 1 small shallot, sliced paper thin
  5. 2 tablespoons sherry vinegar
  6. 1 pint mixed red and yellow pear or cherry tomatoes, halved
  7. Salt and freshly ground pepper
  1. In a large pot of boiling salted water, cook the beans over high heat until crisp-tender, 5 to 6 minutes. Drain the beans and pat dry with paper towels.
  2. Arrange half the pancetta in a single layer in a large skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes. Transfer the pancetta to a plate to cool; it will crisp as it cools. Cook the remaining pancetta; let cool. Coarsely crumble the pancetta.
  3. Wipe out the skillet, add the oil and heat until shimmering. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the beans and cook until tender, about 2 minutes. Add the vinegar and cook until nearly evaporated, about 2 minutes longer. Add the tomatoes and season with salt and pepper. Transfer the vegetables to a platter and garnish with the pancetta. Serve warm or at room temperature.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Recrisp the pancetta in a warm oven or a skillet.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.