Green Bean Almondine with Pancetta
A classic dish out of the past that deserves a come back, Green Bean Almondine is a fancy sounding dish that’s really quite simple to make. To bring this dish into the 21st century, I use pancetta and garlic which gives the humble string bean a lift to the next level.
2 pounds string beans, trimmed and blanched
8 oz. pancetta, diced small
4 oz. slivered almonds, toasted
1-2 garlic cloves, sliced thin
1 tsp olive oil
Salt & Pepper
Juice of 1/2 lemon (optional)
Blanch the beans by bringing a medium size pot of water to boil and dropping trimmed string beans into the boiling water for 30 seconds or until the beans change to a bright green. Remove the beans from the boiling water and drop them into a bowl of ice water to stop the cooking. Drain and set aside.
In a large sauté pan, add the oil and pancetta. Fry over medium heat until the pancetta is crisp and the fat is rendered. Remove the pancetta with a slotted spoon and reserve. Drain off excess fat, leaving a tablespoon of the drippings.
In the same pan, over medium heat, add the garlic and sauté until it softens. Add the blanched green beans and toss in the fat and garlic. Taste for seasoning, and add salt (if needed), and pepper. Sauté until the beans are hot and just starting to blister. Add the pancetta, toss and sauté for one more minute. Just before serving, add the slivered almonds, reserving some for garnish. Toss all ingredients, and serve immediately.
Garnish with reserved almonds and lemon juice. Server warm or room temperature.