This week’s ffwD recipe is pancetta green beans, a simple side dish that works well with mostly any main course. I followed the recipe and tossed the beans with crispy pancetta, but I have a feeling this dish would also work with some prosciutto or even bacon.
This dish was simple. Almost too simple. Did anyone else feel a little unfulfilled with this week’s recipe? Like something else needed to be mixed in, measured or sliced? Or that there should be more to it? Maybe it’s just me. I suppose I’m used to seeing a ffwD recipe with an abundance of ingredients (chicken b’stilla), multiple steps (orange-almond tart), and sometimes a labyrinth of preparation options (double chocolate mousse cake). While simple is good, I do enjoy having a bit more involvement. I mean, how much can one say about the experience of making green beans and pancetta?
Anyway, I served this side dish with baked tilapia and Julia Child’s white butter sauce, or buerre blanc, which I have been wanting to make for quite some time. I seriously thought I was going to pass out when I saw that I had to whisk TWO whole sticks of butter into the white wine and shallot reduction just to get one cup of sauce. However, it was completely worth it. The creamy and tangy sauce went extremely well with the fish even after it had cooled a bit. Plus, I cheated a little and put just a bit on the green beans and pancetta as well. It was that good! Sorry that I don’t have any photos of the fish or white butter sauce. I didn’t think about that until after all the fish had been eaten!
Make sure to check out other bloggers’ thoughts and results of these pancetta green beans at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.