Patate Brasate con Pancetta e Sedano
The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, October 1999, Page 70: Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com. Ingredienti: dose per 6 personne
12 patate di media grossezza circa 1700 g. pancetta una fetta 150 g. gambi di sedano tre (3) estratto di carne Q.B. olio d'oliva Q.B. sale - pepe Q.B. Tempo occorrente: circa un'ora e 30'
Pelate le patate e tornitele a botticella. Spuntate i gambi di sedano e riduceteli a dadini: tagliate la pancetta a tocchetti.
Mettete in un tegame, che possa passare dal forno alla tavola, le patate tornite, i dadini di sedano e la pancetta: salate pepate, innorate il tutto con un filo d'olio e passate in forno a 200° C per circa un'ora, bagnando le patate, durante la cottura, con circa 2 mestoli di acqua calda nei quali avrete sciolto un cucchiaino di estratto di carne.
Appena le patate saranno ben cotte, sfornatele, e servitele calde.
Guarnitele, se volete, con foglioline di sedano staccate dalla spunatura dei gambi e una macinata di pepe.
Potatoes Broasted with Pancetta and Celery
Servings for 6 persons
Medium large potatoes 12 - about 3.75 lbs. One slice of pancetta 0.33 lbs. Celery stalks three - trimmed of leaves meat stock or broth Q.B. Olive Oil Q.B. Salt & Pepper Q.B. Preparation Time about 1 hour & 30 Minutes
Peel the potatoes and shape them into small barrels (truncated ellipses). Trim the celery and cut off the leaves. Chop the celery into small pieces. Cut the pancetta into bite sized morsels.
Mix all of these ingredients well , then put all of them into an oven proof casserole - one that can go from the oven to the table. Salt and pepper the casserole to taste, and drizzle olive oil over the entire preparation.
Bake at 400° F. for about an hour, basting with about 2 ladlefuls of diluted meat broth throughout the cooking time. As soon as the potatoes are well done, remove from the oven and serve hot.
This dish may be garnished with the leaves of the celery and a twist or two of fresh ground black pepper.
Last updated on: 11/28/99 11:50:40 PM