Beans with roast garlic and pancetta
First, fresh garlic is always locally grown while most of what is consumed dried is imported and to my mind not very good. Second, the cloves are opaque rather than white and are laden with juice. There's a difference in taste as well. Fresh garlic has a zestier, almost citrus-like flavour.
Photo: Marco del Grande
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- 2 or more bulb garlic
- 50g of pancetta (or bacon)
- extra virgin olive oi
- 250g of trimmed green beans
- salt and pepper
First of all, roast the garlic
Take 2 or more bulbs and place in a pre-heated 170C oven for about 20-30 min until soft. Cool a little before peeling the cloves and roughly chopping them into large pieces.
Cut 50g of pancetta (or bacon) into thin pieces and lightly fry in 1 tsp of extra virgin olive oil until crisp. Remove the pancetta from the frying pan and drain on some kitchen paper.
Blanch 250g of trimmed green beans until tender, drain and dress with the roast garlic pieces and 2 tbsp of extra virgin olive oil.
Season with salt and pepper, toss and serve with the fried pancetta on top.