The combination of fresh beans, Pancetta, Gorgonzola and walnuts is out of this world! The cheese melts into the warm beans! Pick up some beautiful fresh beans at the farm stand and make this very simple but amazing side dish. It will become a family favorite! Pancetta is salt cured Italian bacon, you could also use thick cut regular bacon.
- 1 lb of fresh green beans, stems trimmed
- 7 of Pancetta or thick cut bacon, cut into small pieces
- 1 Tbs of butter
- 1 shallot, minced
- 1/3 cup of walnuts, toasted
- 2 1/2 oz of good Gorgonzola
- 1/2 tsp of kosher salt
- 1/2 tsp of freshly ground black pepper
Cook the green beans in a large pan of salted water until crisp tender, about 4-5 minutes, bite into one to test, then run under cold water or plunge into a bowl of ice water to stop cooking.In a large skillet, saute the Pancetta over medium/high heat until browned and crispy, about 6 – 7 minutes, remove from the skillet and spoon out most of the grease.Add 1 Tbs of butter, and saute the shallot for a minute, add in the green beans and stir to coat. Then add in the salt and pepper, the toasted walnuts and the Pancetta, stir until well combined, turn the heat off and stir in the Gorgonzola. All done! I serve this rustic style, right from the iron skillet. Yum!Note to cooks: To toast the walnuts, simply place them in a dry skillet over medium heat and cook for about 5 minutes, stirring often, they will become fragrant when done.