French beans with pancetta and chestnuts (pictured)
Serves 4 to 6
Ingredients
4 oz smoked pancetta or double smoked bacon
12 small shallots or cippoline onions, quartered through the stem
1 cup cooked peeled chestnuts
1 lb French green beans
1 tsp fresh thyme leaves
Preparation
Slice the pancetta into 1/4-inch thick slices and then cut the slices into 1/2-inch pieces. Heat a sauté pan over medium-high heat. Add the pancetta, stirring occasionally, until it begins to brown. Add the shallots and the chestnuts and continue to cook until the pancetta crisps and the onions begin to caramelize.
Meanwhile, snip the stems from the beans and cut the beans in half. Bring a large pot of salted water to a boil. Add the beans and cook for about
4 minutes, until bright green and tender-crisp. Add the thyme and toss with the pancetta and shallot mixture. Season to taste with kosher salt and freshly ground pepper.
Tip: To peel fresh chestnuts make a small x in the flat side of each chestnut with a paring knife. Roast on a baking sheet in a 400°F oven for 15 to 20 minutes, until the shells burst slightly. Working quickly while the chestnuts are warm, peel off the tough outer skins and the brown papery skins. Chestnuts can then be cooked in water or chicken stock until tender.
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