Friday, September 28, 2012

String Beans with Pancetta & Almonds







 
I was at the deli today
picking up some ham and provolone for the sandwiches
I'm making for my daughter's Volleyball Teammates. 
It will be a long day at the tournament tomorrow.
 
 
While waiting for my meat being sliced,
 I browsed the deli counter and found pancetta,
I thought it would be perfect for the strings beans I bought a few days ago.
 
 
I made this as a side for our dinner tonight,
 and I'm not even done plating it,
my daughter and her bestfriend devoured it.
Leaving very little for dinner.
 
If a recipe calls for nuts,
I always make 2 different plates here at home,
because of my daughter's nut allergy.
 
The kids liked this side dish without the balsamic vinegar,
kids have a totally different palate than us adults.
My daughter loves coconut vinegar but does not like any other vinegar.
 
Seriously,
I feel like I'm running a restaurant here at home with all
the special dishes I have to make to please everyone.
And to avoid an Allergic reaction disaster. 

Update on my post about Volleyball:
My daughter chose her school team.
 
 
 
Fagilioni con pancetta e mandorle to my Italian friends.
  
 
 
Ingredients:
 
 
 
 
1 tbsp extra virgin olive oil
1/4 lb pancetta, cut in thin 1/2 inch strips
2 shallots, diced
1lb String beans, washed, tips cut
kosher salt and freshly ground pepper to taste
1/3 cup sliced almonds, toasted
balsamic vinegar
 
 
 
 
Directions:
 
 
     
  • Boil water in a pot, blanche string beans for 3-4 minutes. Drain in a colander and plunge immediately to ice water to stop the cooking. Drain thoroughly.
  •  
  •  In a large skillet, add olive oil and pancetta. Cook pancetta until brown and crispy.
  • Add shallots.
  • Add String beans, stir for 3 minutes.
  • Season with salt and pepper.
  • Drizzle with Balsamic vinegar.
  • Sprinkle with toasted sliced almonds. Serve warm.
 
 
Note:
 
  • You can substitute almonds with pine nuts. I just happen to love almonds.
  • If you can't find pancetta, you can substitute with bacon.
  • This is a perfect pair for any fish dish or just by itself, a perfect light lunch.
  •  
 
 
 
 
 

6 comments:

  1. It looks delish and I love all the flavours.

    ReplyDelete
    Replies
    1. I didn't even think the kids would eat it,
      but they loved it.

      Delete
  2. No, that really doesn't make sense at all - maybe you should create your own independent volleyball team, totally NOT exclusive no matter what circumstance and become a regular trailblazer in the crazy world of organized sports - I'm sure there are other parents who think the same about this rule!

    Great recipe, nuts (or not)!

    ReplyDelete
    Replies
    1. I know! We can't create a team because the team we create will still have to follow that rule.
      That's the rule of the State School Athelics.

      I've spoken to some parents from the team and they feel the same.
      I spoke to the coaches and they had one explanation that made sense.
      They said that if they allow that to happen all the good players from the Volleybal clubs or church teams will beat the "not so experienced kids"
      at try-outs and will never get a chance to join any teams.

      I asked my daughter which team she wants to pick and she picked school because she still has 8 games left with the school.

      And yesterday their school volleyball team got the gold and silver at the tournament. Yay!

      Delete
  3. Oh boy these look like they would be right up my alley!! Great recipe, great pictures AS USUAL!!

    ReplyDelete
    Replies
    1. Thanks Ashlee!
      You are so sweet.
      I'm off to your blog and see what deliciousness you have cooked up.

      Delete

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