Stan's watching the Chargers so I thought I'd cook up the fresh green beans I have.
We are going out for Italian tonight so I hope it doesn't go into overtime. (as of now we aren't doing too good)
Gathered up the ingredients. Don't know what's up with the brown on the beans but they are snappy crisp and tasty so I used them. The players are toasted pine nuts, mint, parsley, pancetta and turkey stock.
That's some of my homemade turkey stock in the foreground. So freaking yummy.
Let's get the beans going...
The gelatinous stock is melted in the skillet with a sprinkling of red pepper flakes.
Added the green beans and cooked until just starting to get tender but still crisp.
Set aside so the pancetta can use the pan also. I thought about putting them in ice water to stop the cooking and set the color but I couldn't bring myself to wash off the flavor the stock added to the beans.
Added the pancetta to the pan. The layers of flavors are beginning to develop in the bottom of the pan.
I added more turkey stock and cooked the pancetta until the stock was gone and the pancetta was starting to crisp.
Set the pancetta aside. Back to the skillet.
Can't have green beans without some butter.
Toss the green beans in the butter along with some mint and parsley.
I deglazed the pan with a little more stock and a splash of water. Beautiful, flavorful juice to drizzle over the beans.
Top with toasted pine nuts and pancetta. These are killer.
I had to stop eating them so I'd have room for stuffed shells tonight. Going to Donato's Yummy.
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