Green Beans with Sage and Pancetta

Green Beans with Sage and Pancetta
Photo by Andrea Fazzari


  • Fleur de sel or other medium-grain sea salt
  • 3 tablespoons fresh sage
  • 2 tablespoons extra-virgin olive oil
  • 2 ½ pounds green beans
  • 8 ounces thinly sliced pancetta

Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Combine pancetta and 1...

View full recipe at Epicurious


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