Serves: 6
Total Calories: 58
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into bite-size pieces.
2 In a large skillet, cook the pancetta, onion, garlic, parsley, and sage in the oil over medium heat until the onion is golden, about 10 minutes. Add the green beans and a pinch of salt. Cook until heated through, about 5 minutes more. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Beans with Pancetta and Onion recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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