Patate al Forno con Pancetta

Name: Patate al Forno con Pancetta (Potato and Pancetta Gratin)
Yield: Serves 6
Cuisine: Italian
Ingredients: 850 g (1 lb, 14 oz) Roseval or similar yellow waxy potatoes, peeled; 20 sage leaves; Parmesan, freshly grated; sea salt and freshly ground black pepper; 225 ml (7.½ fl oz) double cream; 100 g (4 oz) pancetta affumicata, thinly sliced; 4 tablespoons olive oil; 4 garlic cloves, peeled and finely sliced

Potato and Pancetta Gratin

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

100 g (4 oz) pancetta affumicata, thinly sliced
4 tablespoons olive oil

Europe
Italy
Side dish
Mediterranean
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5.

Heat the oil in a frying pan and fry the pancetta over a medium heat. Stir in the garlic, add the sage, cook for a minute