Sunday, March 21, 2010

Carrie: ICBC Shallots

My picture's not that great, but that's what happens when I forget to take the picture before we start serving. I decided to make green beans with shallots and pancetta for this week's ICBC ingredient. Green beans are one of our favorite vegetables in this house, and I make them pretty often. Normally what I do is saute them with onions and garlic and soy sauce for seasoning, so I figured shallots would be a good sub, and that pancetta would go nicely with them. It's a simple, uncomplicated side dish, and I think green beans are an easy, tasty way to incorporate vegetables into your meal.

Green Beans with Shallots and Pancetta
green beans
sliced pancetta
salt and pepper
(I can't offer much in the way of measurements in the green beans, something around five handfuls using a small girl's hand, and then I just added the shallots and pancetta proportionally to that.)

Set a pot of water to boil and drop green beans in boiling water until just tender but still a little crisp. Drizzle a few tablespoons of olive oil into a wok or saute pan and let heat up. Add pancetta and let the pancetta brown and crisp. Then add shallots and let them brown. After the shallots brown, add green beans and toss everything together to combine. Season to taste with salt and pepper. Cook until desired tenderness.

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