Green Beans with Pancetta and Pear
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
616
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse green beans, trim and blanch in salted water until al dente, 6-8 minutes.
2.
Meanwhile, peel the potatoes and cut lengthwise into slices. Fry in a pan in clarified butter until golden brown, about 5 minutes. Season with salt and pepper.
3.
Meanwhile cut the pancetta into slices, then cut into strips. Fry in a hot pan with 1 tablespoon butter. Rinse the pears, halve, core and cut the halves into slices. Add to pancetta and fry together until light golden brown, 1-2 minutes.
4.
Melt the remaining butter in a pot and add the savory. Drain beans, rinse briefly and add to the pan. Stir to coat in the butter. Season with salt and pepper. Arrange on plates with the pancetta and potatoes. Garnish with freshly ground pepper and serve.
