Patate alla Paesana

Name: Patate alla Paesana (Roasted Sliced Potatoes with Fennel and Pancetta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 375 grams (¾ pound) potatoes, preferably Yukon Gold; 50 grams (2 ounces) fennel, halved and cored; 30 milliliters (2 tablespoons) olive oil, plus extra for the sheet pan; 50 grams (2 ounces) red onion, cut into ½-centimeter (3/16-inch) slices (¼ cup); 30 grams (about 1 ounce) pancetta, cut in ½-centimeter (3/16-inch) dice; 6 fresh rosemary sprigs; 3 fresh sage sprigs; 8 grams (1 tablespoon) sliced garlic; Pinch of red pepper flakes; 60 milliliters (¼ cup) dry white wine; Coarse salt and freshly ground black pepper

Roasted Sliced Potatoes with Fennel and Pancetta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This dish of sliced potatoes roasted with onion, fennel, sage, and rosemary is traditionally made with Arista alla Toscana.

Ingredients

375 grams (¾ pound) potatoes, preferably Yukon Gold
50 grams</

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 191°C (375°F).

Peel the potatoes and slice them thinly. Drop them into a bowl of cold water, working quickly to prevent blackening. Rub the slices together under the water to rinse off the starch, which would cause the slices to stick together during cooking