Roasted Green Beans With Pancetta Recipes

Steps:

• Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
• Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

Steps:

• Heat oven to 450°F. In 8-inch nonstick skillet, cook pancetta over medium-high heat until crisp. Drain on paper towels; set aside. Reserve drippings.
• In 18x13-inch half-sheet pan, toss green beans, onion, oil, salt, pepper and reserved drippings.
• Roast uncovered 15 to 20 minutes, stirring twice, or until beans are tender. Sprinkle with pancetta.

Steps:

• Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.

Steps:

• Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
• Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Steps:

• 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté 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 oil in same skillet over medium-high heat. Add beans and sauté 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 fleur de sel, if desired, and serve.
• *A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.

Steps:

• Bring pot of salted water to boil.
• Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
• Drain and pat dry.
• In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
• Add beans and cook, stirring constantly, until beans are hot.
• Stir in salt and serve.

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain. Transfer beans to paper towels and pat dry.
• Heat large skillet over medium heat. Add pancetta and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Increase heat to medium-high. Add butter to same skillet. Add beans and stir until heated through, about 4 minutes. Season with salt and pepper. Stir in pancetta.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets

Steps:

• Bring a large saucepan of water to a boil over high heat.
• Meanwhile, slice pancetta into thin strips.
• Finely chopped shallots should measure about 3 tablespoons (45 mL).
• Trim ends from beans.
• Over medium heat, melt butter in a wide frying pan.
• Add pancetta and shallots.
• Stir often 3 to 5 minutes until pancetta is crisp.
• While pancetta is cooking, place beans into boiling water.
• Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
• Drain thoroughly.
• When pancetta is cooked, add hot beans to pan.
• Sprinkle with salt.
• Add in vinegar.
• Stir often for about 1 minute, until vinegar is absorbed.
• Turn onto a platter; garnish with Parmesan shavings, if you wish.
• Serve immediately, with Roast Pork, Stuffed With Stilton.
• Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
• Drain.
• Pat dry with paper towels.
• Wrap and refrigerate.
• Prepare shallots and pancetta following the recipe, but do not cook.
• Wrap and refrigerate up to 2 days.
• When ready to cook, continue with recipe.
• Beans, from the refrigerator, may need a couple of extra minutes to heat.

Steps:

• Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
• Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
• Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.

Steps:

• In a medium pot with steamer insert, bring a few inches of water to a boil.
• In a large skillet, toast the almonds until golden brown. Remove from pan and set aside.
• Add the beans to the steamer insert. Steam until bright green, but still slightly crisp. About 5 minutes.
• In the large skillet, melt the butter and add the pancetta. Cook on medium until the pancetta just starts to crisp.
• Add the beans to the skillet and toss to coat. Continue cooking until the beans are done, about 3 minutes.
• Serve the beans with the toasted almonds on top. Season to taste with salt & pepper.