Fagioli Con Salvia E Pancetta

"String Beans with Sage and Pancetta"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
4
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels.
  • Combine pancetta and 1 tablespoon olive oil in large nonstick skillet. Saute over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.
  • Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Add beans and saute until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper.
  • Transfer to large bowl; sprinkle with sea salt, if desired, and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. FABULOUS: this recipe has really revolutionised how look at green beans. I'll still see just plain steamed or even worse boiled beans as dreadfully boring, but cooked this way, just wonderful. The crisp and flavoursome pancetta, the olive oil and sage: SO delicious. I cheated by using frozen beans - I don't remember when I last strung a bean, somewhere back in the mists of time! - and I added rosemary as well as the fresh sage as I've become so used to the two combined as I have them in a mini grinder. Great together. Thank you so much for sharing this recipe, MsPia! Made for Newest Zaar Tag!
     
Advertisement

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes