If someone told me I had to give up eating starches, I would be hard pressed to say goodbye to the potato (okay and pastas and bread too, so you better not ask). There are just so many ways to prepare the humble potato and this is one recipe that I had sort of forgotten about. What a shame because it’s really delicious and I haven’t made it in years. I’ve been waiting all week to make this and tonight it seems like it would be the perfect accompaniment to grilled steaks and an arugula salad (from our garden).
The recipe comes from Italian Country Cooking, the first book published by Ruth Rogers and Rose Gray, the owners of London’s River Cafe. I’ve had great success with everything I’ve tried from their book, probably because they cook the way I cook-simple Italian food made with the best ingredients. You can’t go wrong with that formula.
Patate al Forno con Pancetta
4 tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
4 ounces pancetta, thinly sliced
20 fresh sage leaves
2 pounds of Yukon Gold potatoes, peeled
scant 1 cup heavy cream
freshly ground pepper and kosher (or sea) salt
Parmigiano-Reggiano freshly grated
Preheat the oven to 375 degrees.
Heat the oil in a frying pan and saute the pancetta over medium heat. Stir in the garlic and sage, cook for a minute and remove from the heat.
Slice each potato down the lengthwise into three or four thick slices. Place in a large bowl and add the pancetta mixture and then add the cream. Season with salt and pepper and toss together.
Put in a baking dish, making sure that the potato, pancetta and sage are evenly distributed. Cover with foil and cook for 40 minutes. remove the foil and cook 20 minutes more. Add a little grated Parmigiano for the last 5 minutes. Serves:6