Heat the oil in a deep frying pan and add the pancetta. Cook on a high heat until it begins to crisp, then add the beans and sauté until the skins start to burst, stirring gently every few seconds. Add the onion and garlic and cook for another minute, stirring well. Remove from the heat and stir in the parsley. Just before serving mix the vinegar through the salad and grind some black pepper over it.
© 1997 Peter Gordon. All rights reserved.