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Roasted Green Beans and Pancetta with Sherry Vinegar and Toasted Peanuts

Prepare oven according to Mugnaini’s High Roasting Environment, 625-675˚F


2 pounds blue lake green beans
Kosher salt to season
1/4 cup olive oil
1 cup pancetta, small diced
2 tablespoons rosemary, finely chopped
1 tablespoon savory, finely chopped
1/4 cup sweet Sherry vinegar
1 cup toasted peanuts, lightly crushed


Large roasting pan or 15″ paella pan


Preheat the roasting or paella pan for 10 minutes, while the pan is preheating, combine the green beans, kosher salt, olive oil and toss together. When the pan is very hot, put the green beans into the pan and quickly stir. Add the pancetta, rosemary and savory to the green beans and stir again. Slide into the center of the oven and roast for 8-10 minutes, stirring regularly.

Deglaze the pan with the sherry vinegar and reduce until dry. Stir in the toasted peanuts and remove from oven.

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