Green Beans with Sage and Pancetta
- Fleur de sel or other medium-grain sea salt
- 2 tablespoons extra-virgin olive oil
- 8 ounces thinly sliced pancetta
- 3 tablespoons fresh sage
- 2 ½ pounds green beans
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...