green beans and PANCETTA
green beans and PANCETTA
Serves 4.
From "Prosciutto Pancetta Salame" by Pamela Sheldon Johns, who writes: "This is wonderful tossed with pasta. Chilled, it makes a fresh and delicious luncheon salad."
1 lb. green beans, trimmed
3 tbsp. extra-virgin olive oil
3 oz. pancetta, thinly sliced
4 green onions, thinly sliced, including 1 inch of green part
Salt and freshly ground black pepper to taste
Directions
In a large pot of salted boiling water, blanch the beans for 1 minute or until bright green. Drain and immerse immediately in ice water to stop the cooking. Drain and set aside.
In a large, heavy sauté pan, heat the olive oil on medium-high. Add the pancetta and cook for 6 to 8 minutes, or until lightly browned. Add the onions and cook for 3 to 4 minutes, or until the onions are softened and the pancetta is crisp. Add the beans and toss to coat well and warm through. Season with salt and pepper and serve at once.
Nutrition information per serving:
Calories219Fat19 gSodium460 mg
Carbohydrates10 gSaturated fat5 gCalcium60 mg
Protein4 gCholesterol12 mgDietary fiber4 g
Diabetic exchanges per serving: 2 vegetable, 4 fat.
fennel salamI AND fresh fennel salad
Serves 4.
From "Prosciutto Pancetta Salame." Fennel fronds make nice garnish.
1 large fennel bulb, trimmed and finely sliced
4 oz. finocchiona (fennel salami), diced (or use your favorite salami)
2 tbsp. red-wine vinegar
1/4c. extra-virgin olive oil
Salt and freshly ground black pepper
4 leaves butter lettuce
Directions
In a bowl, combine the fennel and salami. Pour the vinegar into a different bowl. Gradually whisk in the olive oil, then the salt and pepper. Drizzle over the salami-fennel mixture and toss well. Serve at once on top of the lettuce leaves.
Nutrition information per serving:
Calories249Fat22 gSodium600 mg
Carbohydrates6 gSaturated fat5 gCalcium34 mg
Protein7 gCholesterol28 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 3 fat.
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