GREEN BEANS WITH PANCETTA AND MINT
Courtesy: Eric Harland
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped praline walnuts adds a lovely sweet nutty crunch.
4 cups milk
2 tbsp. kosher salt, plus more for seasoning
2 tbsp. sugar
2 lb. green beans
⁄ lb. pancetta, diced
3 tbsp. unsalted butter
4 tbsp. chopped mint
4 tbsp. chopped parsley
Freshly ground black pepper
⁄ cup chopped PRALINE WALNUTS
Bring milk, 4 cups water, 2 tbsp. of kosher salt, and sugar to a boil in a 6-qt. saucepan.
Trim green beans and add to saucepan; cook until crisp–tender, 5–6 minutes. Drain, reserving 1⁄3 cup cooking liquid. Chill beans in ice water. Drain; set aside.
Meanwhile, combine pancetta and 1 1⁄2 cups water in a 12" skillet; cook over medium heat until water evaporates and pancetta crisps, about 25 minutes. Using a slotted spoon, transfer pancetta to a plate, leaving 1 tbsp. fat in skillet. Place skillet over high heat and add beans and reserved cooking liquid; cook until liquid evaporates, about 5 minutes.
Add butter and 2 tbsp. each chopped mint and parsley. Cook until butter melts. Season with salt and pepper to taste. Transfer to a platter; sprinkle with pancetta, hazelnuts, and remaining chopped mint and parsley.
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