Photo: c. foodblogchef 2021
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ROMA e ROMA
Serves 4
Ingredients:
1/2-pound Roma pole beans (stems removed; cut into 2-3 inch pieces)
1/2-ounce guanciale or pancetta (about 2 tablespoons thinly sliced and diced)
2-3 cloves of garlic thinly sliced
¼ teaspoon red pepper flakes (to taste)
1-2 tablespoons olive oil
2 teaspoons balsamic vinegar
3 small Roma tomatoes (about ¾-1 cup chopped)
pinch of salt and freshly ground black pepper to taste
Preparation:
1. In a large heavy bottom pan or skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the guanciale and sauté for a minute or two; add the garlic until it begins to sizzle, add the pepper flakes and stir until the garlic just begins to brown.
3. Add the Romas and sauté stirring for about two minutes to coat the beans with guanciale-garlic infused oil.
4. Add 1/4 cup of water to the pot and cover and steam for a few minutes until almost all the water has evaporated.
5. Add the vinegar and stir until almost all the liquid has evaporated. Remove from the heat and stir in the chopped tomatoes. The juices from the tomatoes will deglaze the pan and create a delicious chunky raw tomato sauce.
6. Adjust the salt and pepper to taste and serve warm.