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- Green Beans with Pancetta and Sage
- (Fagiolini con Pancetta e Salvia)
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Ingredients:
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- 2 and 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
3 tablespoons coarsely chopped fresh sage
2 tablespoons extra-virgin olive oil, divided
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- Directions:
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- Line baking sheet with several layers of paper towels.
Cook green beans in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes, depending on the size of beans.
Drain.
Spread the beans out on paper towels.
Combine the pancetta and 1 tablespoon olive oil in a large nonstick skillet.
Saute over a medium heat until the pancetta is crisp, separating the pieces with 2 forks, about 10-12 minutes.
Add sage and stir until fragrant, about 1-2 minutes.
Transfer to a plate.
Heat the remaining 1 tablespoon olive oil in the same skillet over a medium-high heat.
Add the beans and saute until heated through, about 5 minutes.
Add the pancetta mixture and toss to blend.
Season to taste with freshly ground black pepper.
Transfer to large bowl. Makes 10 servings.
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