John Myers
Pears, Beans and Bacon with Potatoes La Netti
The perfect pears, beans and bacon with potatoes la netti recipe with a picture and simple step-by-step instructions.
- 4 Discs Smoked pork belly
- 1 size Onion
- 500 g Green beans
- Savory
- 4 small Cooked pears … or very firm pears
- 0,5 liter Water
- 0,125 liter Pear juice
- 2 tbsp Flour
- Ground pepper white
- Frying fat
- Put some frying fat in a large, high saucepan and briefly fry the belly slices in it. (If the belly slices are too big, they can also be cut in half.) Cut the onion into cubes and add and sauté together with the belly meat and then fill up with 1/2 liter of water and 1/8 liter of pear juice and simmer for about 20 minutes to let. Important: The dish does not tolerate additional salt, as the belly slices give off enough of it !!!!
- Put the cleaned green beans, cut into bite-sized pieces, with the savory in the saucepan and cook for another 15 minutes. After this cooking time, the pears (which have been washed beforehand and some of the blossoms removed) are placed in the pot and cooked together with the other ingredients for a further 15 minutes on a low heat setting.
- After the cooking time, remove the pears and whisk the dish with 2 tablespoons of flour in a little water until the consistency you want. Bring to the boil again briefly. Season the dish with white pepper and, if necessary, add a little water or pear juice if the sauce has boiled down too much.
- Serving: When serving, put the belly meat on a plate, pour the sauce with the beans over it and place the pears on the plate with the stem facing up (see photo) Tip: The dish can be cooked without the lid, then it is reduced The liquid is ideal as a sauce (but this is different for everyone … we, for example, love it with a lot of sauce.) Boiled potatoes go well with it.
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