Pancetta and Hazelnut Green Beans

Name: Pancetta and Hazelnut Green Beans
Yield: 1 serving
Ingredients: 1 teaspoon olive oil; ½ pound pancetta; 3 tablespoons butter; 2 cloves garlic; 2 tablespoon shallots; 1 pound fresh green beans; ¼ cup Marsala wine or chicken stock; ½ teaspoon kosher salt; ½ teaspoon freshly ground pepper; ¼ cup toasted hazelnuts

User Reviews

5.0

9 reviews

Excellent

Course
Salad, Others
Cuisine
Vegetarian

Pancetta and Hazelnut Green Beans

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

1 teaspoon olive oil
½ pound pancetta diced
3 tablespoons butter divided
2 cloves garlic minced
2 tablespoon shallots sliced into thin rings
1 pound fresh green beans trimmed
¼ cup Marsala wine or chicken stock
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup toasted hazelnuts

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, for 4-5 minutes or until lightly browned. Remove from skillet and drain on a paper towel.
Add 2 tablespoons butter to same skillet. Once butter melts, add garlic and cook for 1 minute, stirring frequently and scraping the pancetta remnants from the bottom of the skillet. Add shallots and cook for 1-2 minutes.
Add green beans, lower heat to medium, cover with lid and cook for 8-10 minutes, stirring every few minutes. Add Marsala wine and additional tablespoon of butter, cooked pancetta and salt and pepper and cook for another 3 minutes or until beans are tender but not soft. Serve topped with toasted hazelnuts.