A delicious savory side dish that complements just about any roasted meat. Plus, it has a minimum of ingredients.
To prepare a quantity of fresh or frozen green beans, either blanch them in boiling water for about 3 minutes or steam them for about 5 or 6. Cool quickly under cold water. Reserve until just before serving.
Heat olive and butter (a little or a lot, depending on how much you’re making.) As the butter melts, tear the pancetta into small pieces and drop into the olive oil and butter. With a wooden spoon, stir the pancetta every few minutes as it warms up. It is a matter of preference if you simply want to season the olive oil and butter, or crisp the pancetta up like bacon. Either way, do not add the cooked green beans until it is just right for you. You can even add a little bit of leek, red onion, shallots, or garlic as you prefer.
When it’s just right, toss in the green beans and stir will with a wooden spoon to completely coat the green beans with the now well-flavored oil. Taste a green bean, it should not be necessary to salt them as the prosciutto is very salty.