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1. In a 4-quart saucepan cook green beans, covered, in boiling salted water for 4 to 7 minutes until crisp-tender. Drain; set beans aside.
2. In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in the skillet.
3. Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with salt.
4. Add butter to the drippings in the skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for about 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts slices, green beans, and pancetta. Cook for 2 to 4 minutes, or to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots. Makes 8 to 10 servings.