- Prep the Beans and Potatoes: Blanch the green beans in boiling salted water for 3-4 minutes until slightly tender, then drain. Parboil the potato cubes in another pot for 5-6 minutes until just tender, then drain and set aside.
- Sauté the Pancetta: Heat olive oil in a large skillet over medium heat. Add the cubed pancetta and cook until it’s golden and crispy.
- Add Onion and Garlic: To the pancetta, add the chopped onion and garlic, cooking until soft and aromatic (about 2-3 minutes).
- Combine Ingredients: Add the potatoes and green beans to the skillet, stirring well to coat them in the flavors. Season with salt and pepper.
- Add Tomato and Broth (Optional): For a saucy twist, add the tomato puree and broth. Stir, cover, and let simmer for 15-20 minutes, until the potatoes and beans are fully tender.
- Serve: Garnish with fresh parsley and serve warm.
Enjoy this Fagiolini Stufati con Pancetta e Patate as a delicious side or main dish! Perfect for any meal, leaving no leftovers.
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