Imagine a side dish so irresistible that it transforms an ordinary meal into a culinary masterpiece. This Green Beans, Tomatoes, and Pancetta recipe is your ticket to a flavor explosion that will have everyone at the table begging for seconds. In just 25 minutes, you'll create a restaurant-quality side dish that combines the crispy richness of pancetta, the fresh crunch of green beans, and the burst of sweet cherry tomatoes – a true Italian-inspired delight that's both easy to make and impossible to resist!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 1 cup cherry tomatoes, halved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Trim the ends off the green beans and rinse them under cold water. Halve the cherry tomatoes and set them aside. Dice the pancetta into small pieces, about 1/2 inch in size.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced pancetta to the skillet. Cook the pancetta for about 5-7 minutes, stirring occasionally, until it becomes crispy and golden brown.
- While the pancetta is cooking, bring a medium pot of salted water to a boil. Once boiling, add the trimmed green beans to the pot and blanch them for about 3-4 minutes until they are bright green and tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain the beans again and set them aside.
- Once the pancetta is crispy, use a slotted spoon to remove it from the skillet, leaving the rendered fat in the pan. Add the blanched green beans to the skillet and toss them in the pancetta fat. Sauté the green beans for about 2-3 minutes until they are heated through.
- Add the halved cherry tomatoes to the skillet with the green beans. Season the mixture with salt and pepper to taste. Continue to sauté for an additional 2-3 minutes until the tomatoes are warmed and slightly softened.
- Finally, return the crispy pancetta to the skillet and toss everything together to combine well. Remove the skillet from heat and adjust seasoning if necessary.
- Transfer the green beans, tomatoes, and pancetta to a serving dish. Serve warm as a delightful side dish that complements any Italian meal.
Tips
- Blanching is Key: The secret to perfectly crisp-tender green beans is quick blanching. Be sure to have your ice bath ready to stop the cooking process and preserve that vibrant green color.
- Pancetta Power: For maximum flavor, cook the pancetta until it's golden and crispy. The rendered fat will add incredible depth to your green beans.
- Don't Overcrowd: When sautéing, make sure your skillet isn't too crowded. This ensures the green beans and tomatoes get proper heat and caramelization.
- Season Carefully: Since pancetta is naturally salty, go easy on the added salt. Taste and adjust seasoning at the end.
- Serve Immediately: This dish is best enjoyed warm, straight from the skillet. The contrast of crispy pancetta, tender beans, and soft tomatoes is most pronounced when served fresh.
Nutrition Facts
Calories: 205kcal
Carbohydrates: 5g
Protein: 7g
Fat: 17g
Saturated Fat: g
Cholesterol: 20mg
