Green Beans With Shallots And Crispy Pancetta

1. 1

   First the garlic oil... In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.

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   Now for these fabulous green beans...

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   Cook the beans until just tender in a pot of boiling water. Set aside.

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   Stack the pancetta slices, roll them up and slice.

5. 5

   In a saute pan, over medium heat, add 3 Tbsp garlic oil and the sliced pancetta. Pancetta doesn't have much fat so the oil helps it get going. Cook until crispy, using a wooden spoon to seperate the slices. Once crisp, remove and set aside leaving the oil in the pan.

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   To the same pan add in the sliced shallots and saute until softened and golden.

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   Toss together the green beans, crispy pancetta, sweet shallots, salt, pepper and another 3 Tbsp of the garlic oil.

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   If you would like to get this ready the day before simply wait until the day of before adding the crisp pancetta to the green beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.