This week’s French Fridays with Dorie recipe was as delicious as it was simple. The ingredients were little more than those in the title of the recipe — pancetta, green beans, butter, salt, and pepper. And it was very easy to put together, even while finishing dinner for company.
I began by sautéing the pancetta. The recipe calls for two ounces of pancetta, but the package I bought contained four ounces. I didn’t have any use for other half of the package, and I figured more bacon is better, so I used it all. While the pancetta was cooking, I boiled a pot of water and cooked the green beans for a few minutes. I flashed the green beans in a bowl of ice water to stop the cooking and set the color.
When it was almost time to eat, I melted some butter in the sauté pan, then added the beans and pancetta, heated them through, and seasoned with fresh ground black pepper and just a little bit of salt. I served the green beans with short ribs in red wine and port (next week’s recipe). They were a big hit, and everyone said they complimented the short ribs well.