Green Beans, Balsamic And Pancetta - cooking recipe

Ingredients

3 slices thin mild pancetta
2 small shallots, finely chopped
1 lb green beans (about 8 cups, or 2 L)
1 teaspoon butter or 1 teaspoon olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
parmesan cheese (optional)

Preparation

Bring a large saucepan of water to a boil over high heat.
Meanwhile, slice pancetta into thin strips.
Finely chopped shallots should measure about 3 tablespoons (45 mL).
Trim ends from beans.
Over medium heat, melt butter in a wide frying pan.
Add pancetta and shallots.
Stir often 3 to 5 minutes until pancetta is crisp.
While pancetta is cooking, place beans into boiling water.
Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
Drain thoroughly.
When pancetta is cooked, add hot beans to pan.
Sprinkle with salt.
Add in vinegar.
Stir often for about 1 minute, until vinegar is absorbed.
Turn onto a platter; garnish with Parmesan shavings, if you wish.
Serve immediately, with Roast Pork, Stuffed With Stilton.
Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
Drain.
Pat dry with paper towels.
Wrap and refrigerate.
Prepare shallots and pancetta following the recipe, but do not cook.
Wrap and refrigerate up to 2 days.
When ready to cook, continue with recipe.
Beans, from the refrigerator, may need a couple of extra minutes to heat.