HARICOTS VERTS WITH PANCETTA AND AIOLI
for 4-6 people
Green beans, snap beans, or what they were called by my mother and grandma: string beans, come in many varieties : flat, round, mottled green, rather than bright green. Most days they are “stringless” Whichever you buy look for fresh looking, green, unblemished, and firm beans and give them a snap- you want to hear that crisp sound. Whenever i cook green beans i hear the voice of Julia Child and her haricot vert method in my head. I was lucky enough to have met the great American culinary icon who brought French cooking into many kitchens in this country. This is Julia’s method for cooking the ever versatile string bean. I’ve added the pancetta and aioli knowing Julia would have approved.
2 # green beans trimmed and washed
1/2 # pancetta -1/4” thick
1/4- 1/2 cup aioli your choice
Bring a large pot of salted water to boil.
When the water is rapid boiling- rinse the beans under very hot water in a colander for a minute or two. ( Julia says to do this- so i always do it). Drop the beans by handfuls into the water - cover briefly to bring it back to a boil.
Cook, uncovered until the beans are just cooked through, but are still a little crunchy- 2-3 minutes of tiny beans- 4-5 for whole round beans. I prick them with a fork ( or taste them) starting at 2 minutes- every bean is different.
Have a colander in the sink- when the beans are done, bring the pot to the sink drain the beans into the colander. Run the beans under cold water to stop the cooking for a couple minutes- tossing them so all will get the cold shock.
Line your counter with a towel. Shake as much water out of the beans and spread them single layer on the towel.
Cut the pancetta into 1/4” x 1” strips. Put a little olive oil in a frying pan and cook the pancetta until crisp- usually 5-7 minutes over medium heat. Drain on paper towels.
Add the beans to a serving bowl, toss with the pancetta and aioli and serve room temp. Or, refrigerate for a cold salad later. For room temp you can make this ahead of time up until tossing with the aioli. Removing the beans and pancetta from the fridge 1/2 hour or so before serving and then combining with the aioli- right before serving.