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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Haricots Verts with Pancetta Recipe

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This recipe for Haricots Verts with Pancetta is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
115 g smoked pancetta or double-smoked bacon , cut in 1/4-inch strips
1 tablespoon unsalted butter
12 small challots or cipollini onions , quartered
1 cup peeled roasted chestnuts (about two 100 g bags)
450 g haricots verts , trimmed and halved crosswise
1 teaspoon fresh thyme

Directions:
Directions:
Cut pancetta into 1/2-inch pieces. In nonstick skillet, melt butter over medium-high heat; sauté pancetta, stirring occasionally, until beginning to sizzle, about 3 minutes. Add shallots and chestnuts; cook, stirring often, until pancetta is crisp and shallots are golden and beginning to soften, about 10 minutes.
Meanwhile, in large saucepan of boiling salted water, cook haricots verts until bright green and tender-crisp, about 4 minutes. Drain; add to pancetta mixture. Stir in thyme.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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