In lieu of shopping for my meat in supermarkets, I’ve taken to always buying fresh from the local butchers. Unfortunately, it means that if I’m busy, I don’t get the chance to go into town to shop. Which means, if I’m not organized, by wednesday, I have nothing in the house to cook, unless I have leftovers.
So today, I stared into the fridge for a while before figuring out this. I like to have protein and non-statchy veg for lunch, but didn’t fancy tuna over tomato (again). I wanted something warm! I was thrilled to find some pancetta in the fridge – you know, fancy bacon. And I always have a jar of green beans on the shelves. I reckon fresh green beans would be better, however, the point is that this is a store cupboard recipe. And you might have this stuff lying around as well.
- 360g of green beans
- 90g of pancetta (fancy bacon! you could use regular bacon!) 9 slices
- 1 tablespoon of balsamic vinegar
- Black pepper to taste
- Preheat oven to 200*C.
- Drain the green beans if you’re using canned/bottled beans.
- Grab a handful of beans and lay them on a piece of pancetta, wrap around. Put the ‘seam’ on the bottom in a glass tray.
- Repeat 9 times!
- The balsamic I had was thick. You know, the fancy stuff that you can carefully decorate a plate with. I poured that over the beans, with a chef-like flourish. (I was home alone…)
- Bake for 35 minutes in the oven.