Haricots Verts With Pancetta Haricots Verts With Pancetta

Haricots Verts With Pancetta | Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Double-smoked bacon is a great substitute for the pancetta without sacrificing any flavour.

  • Prep time 10 minutes
  • Total time 25 minutes
  • Portion size 6 servings

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

Method

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.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 399 mg
  • Sugars 6 g
  • Protein 7 g
  • Calories 205
  • Total fat 8 g
  • Potassium 414 mg
  • Cholesterol 22 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 25
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10
  • Vitamin C 25
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Lunch & Dinner

Haricots Verts With Pancetta

Login