Baked potatoes with onions and pancetta
Published on 24 October 2014
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Ingredients and method
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INGREDIENTS FOR 4 PEOPLE
8 medium potatoes
2 large white onions (I added 1 red Tropea onion)
100 g diced pancetta, unsmoked or smoked to taste
Extra virgin olive oil
Salt, pepper
I peel the potatoes and onions.
I halve both, then cut into slices a cm thick.
I bring water to the boil and add potatoes and onions.
Once it returns to the boil, I cook for about 5 minutes, turn off the heat and drain.
I put a little oil and a few pieces of butter in a large, preferably non-stick baking tray.
I add the potatoes and distribute the pancetta.
I add a few knobs of butter and bake at 180°C for about 30 minutes, stirring halfway and adding salt and ground pepper.
I check they are cooked and nicely golden.
8 medium potatoes
2 large white onions (I added 1 red Tropea onion)
100 g diced pancetta, unsmoked or smoked to taste
Extra virgin olive oil
Salt, pepper
I peel the potatoes and onions.
I halve both, then cut into slices a cm thick.
I bring water to the boil and add potatoes and onions.
Once it returns to the boil, I cook for about 5 minutes, turn off the heat and drain.
I put a little oil and a few pieces of butter in a large, preferably non-stick baking tray.
I add the potatoes and distribute the pancetta.
I add a few knobs of butter and bake at 180°C for about 30 minutes, stirring halfway and adding salt and ground pepper.
I check they are cooked and nicely golden.
Original source: https://incucinaconlilly.com/2014/10/24/patate-al-forno-con-cipolle-e-pancetta/
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