Haricots Verts With Pancetta
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
110 g
Pancetta (diced)2 cloves
Garlic (thinly sliced)Directions:
1
Bring a large pot of salted water to a boil
2
Add the haricots verts and cook until crisp-tender, about 4 minutes
3
Drain, then plunge into an ice bath to stop the cooking
4
Drain again, then transfer to paper towels and pat dry
5
Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes
6
Remove to paper towels using a slotted spoon
7
Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute
8
Add the panko and cook, stirring, until toasted, about 1 minute
9
Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes
10
Stir in the pancetta and season with salt and pepper
11
Serve with lemon wedges
12
Photo by Con Poulos