Baked Potatoes and Broad Beans With Pancetta |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Lots of my favourite ingredients in this! Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 garlic clove, finely chopped |
1 large leek, finely sliced |
150 g pancetta |
600 g fresh broad beans, shelled |
300 g tiny new potatoes |
300 ml light cream |
2/3 cup grated parmesan cheese |
Directions:
1. Heat the butter and oil in a frying pan and cook garlic, leek and pancetta over medium heat until leek is soft and pancetta crisp at edges.
2. Transfer to a large bowl and combine with broad beans, potatoes, cream and parmesan.
3. Transfer to a shallow 1.5 litre oven proof dish. Bake at 190c for 30-35 minutes or until potatoes are tender and top is bubbling and golden.
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