Haricots vert

Haricots Vert
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Yield: Serves 10
2 tablespoons kosher salt
1 pound thin French green beans,
stems removed from ends
1 tablespoon butter
4 shallots, peeled and thinly
sliced
2 ounces pancetta, sliced in thin
strips
1/2 teaspoon salt
1/4 teaspoon freshly ground black
pepper
Procedure:
Bring 2 quarts water to boil. Add kosher salt and green beans. Boil, uncovered, to desired tenderness. Drain and rinse with cold water. Dry thoroughly on clean kitchen towel.
Just before serving, melt butter in large skillet over medium heat. Sauté shallots until softened and translucent. Add pancetta and brown slightly. Toss in green beans and heat through. Season with salt and pepper. Serve immediately.
Source: Cooks With Wine cooking class