Haricots Verts with Pancetta

By á-3145

Recipe Courtesy of Food Network Magazine

Ingredients

• Kosher salt
• 1 1/4 pounds haricots verts or green beans, trimmed
• 4 ounces pancetta, diced
• 2 cloves garlic, thinly sliced
• 1/4 cup panko breadcrumbs
• Freshly ground pepper
• Lemon wedges, for serving

Details

Servings 6
Preparation time 5mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.

Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.

Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.