Large bunch of green beans (about 5 cups)
1/2 stick (4 T) butter
4 ounces pancetta
2 anchovy filets from a can of olive oil packed filets
3 cloves garlic, peeled & minced
2 T grated parmesan cheese
1/4 lemon
Snap and wash the green beans.
Cook in salted water just until tender.
While beans are boiling, prepare a large bowl with ice & water.
Drain beans & shock in ice water.
When cold, drain & spread out on paper towels to dry.
When dry, continue with recipe, or put into a ziplock & park in the fridge for up to 3 days.
Thinly slice the pancetta, then cut cross-wise into thin matchsticks.
Melt 1/2 stick butter in 14” skillet.
Add pancetta & fry until cooked, but not crisp. Remove with a slotted spoon.
Add anchovies and cook until they dissolve.
Add garlic. Cook until no longer raw but not browned.
Add beans and pancetta to the skillet & cook, stirring often until warmed through.
Keep the heat low so the garlic doesn't brown.
As the beans warm, season to taste with salt and pepper.
Remove from heat and toss with parmesan and a big squeeze of fresh lemon juice.
The Johnson Family Cookbook