Tuesday, August 26, 2008

Herbed French Beans with Pea Shoots & Pancetta

1 lb French beans
1 oz (2 tbs) butter
2 tbs flour
1 cup vegetable stock
1 1/2 oz dry white wine
3 tbs cream
1 tbs chopped mixed herbs
1/2 cup pea shoots, leaves and fine stems only
1 oz pancetta, crumbled
1 tbs fresh squeezed lemon juice
zest of 1/2 lemon
kosher salt/fresh ground pepper
Cook beans in boiling, salted water until just tender. Drain. Meanwhile, place a medium pot over medium heat and melt butter. Whisk in flour and cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in vegetable stock and white wine. Return to heat and simmer for 2 minutes, whisking, until mixture is a little thicker than the consistency of heavy cream. Remove from heat once again, then add cream, mixed herbs, pea shoots, pancetta, lemon juice and lemon zest. Season to taste with salt and pepper. Gently toss beans together with sauce, garnish with more pea shoots and pancetta. Serve immediately with a favourite fish entrée.

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