Fagioli Con Salvia E Pancetta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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String Beans with Sage and Pancetta Ingredients:
2 1/2 lbs string beans, trimmed |
8 ounces pancetta, thinly sliced and coarsely chopped |
2 tablespoons extra virgin olive oil, divided |
3 tablespoons fresh sage, coarsely chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. Transfer to large bowl; sprinkle with sea salt, if desired, and serve.
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