Roasted Green Beans With Pancetta And Lemon Zest Food

ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST

Steps:

• Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
• Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

GREEN BEANS WITH LEMON AND OIL

Steps:

• Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
• Drain and pat dry.
• Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest.
• Serve beans sprinkled with remaining zest.

ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO

Steps:

• Position oven racks in the top and bottom third of the oven.
• Heat oven to 450°F.
• Put the beans in a large bowl.
• Peel the garlic, quarter each clove lengthwise and add them to the green beans.
• Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
• Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
• Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
• Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
• Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
• Toss gently to coat and season to taste with salt and pepper.
• Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
• Serve hot or at room temperature.

TENDER GREEN BEANS WITH PANCETTA

Steps:

• Bring pot of salted water to boil.
• Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
• Drain and pat dry.
• In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
• Add beans and cook, stirring constantly, until beans are hot.
• Stir in salt and serve.

GREEN BEANS WITH LEMON

Steps:

• Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender.
• Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.

GREEN BEANS, BALSAMIC AND PANCETTA

Steps:

• Bring a large saucepan of water to a boil over high heat.
• Meanwhile, slice pancetta into thin strips.
• Finely chopped shallots should measure about 3 tablespoons (45 mL).
• Trim ends from beans.
• Over medium heat, melt butter in a wide frying pan.
• Add pancetta and shallots.
• Stir often 3 to 5 minutes until pancetta is crisp.
• While pancetta is cooking, place beans into boiling water.
• Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
• Drain thoroughly.
• When pancetta is cooked, add hot beans to pan.
• Sprinkle with salt.
• Add in vinegar.
• Stir often for about 1 minute, until vinegar is absorbed.
• Turn onto a platter; garnish with Parmesan shavings, if you wish.
• Serve immediately, with Roast Pork, Stuffed With Stilton.
• Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
• Drain.
• Pat dry with paper towels.
• Wrap and refrigerate.
• Prepare shallots and pancetta following the recipe, but do not cook.
• Wrap and refrigerate up to 2 days.
• When ready to cook, continue with recipe.
• Beans, from the refrigerator, may need a couple of extra minutes to heat.