Herbed New Potatoes With Pancetta |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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In ' 1,000 Italian Recipes' by Michele Scicolone Ingredients:
1 1/4 lbs tiny new potatoes |
2 ounces sliced pancetta, diced |
1 medium onion, chopped |
2 tablespoons olive oil |
1 garlic clove, finely chopped (or 2) |
6 fresh basil leaves, torn into bits |
1 teaspoon chopped fresh rosemary |
1 bay leaf |
salt |
fresh ground black pepper |
Directions:
1. Scrub the potatoes with a brush under cold running water; peel them, if desired.
2. Cut the potatoes into 1-inch pieces.
3. Combine the pancetta, onion, and olive oil in a large skillet; cook over medium heat until softened, about 5 minutes.
4. Add the potatoes and cook, stirring occasionally, for 10 minutes.
5. Stir in the garlic, basil, rosemary, bay leaf, salt, and pepper to taste; cover the pan and cook for 20 minutes more, stirring occasionally, until the potatoes are tender when pierced with a fork.
6. Add a little water if the potatoes begin to brown too rapidly.
7. Remove the bay leaf and serve hot.
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