Potato and Bacon Stew from Florence (patate Stufate Con Pancetta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is the simple, authentic, rustic-tasting,recipe from Florence. Simple and uncomplicated. From Paolo Petroni's The Complete Book of Florentine Cooking Ingredients:
1 lb potato |
3 1/2 ounces bacon, chopped |
1/2 onion |
2 cups beef broth, preferably homemade |
1 tablespoon sage |
2 tablespoons parsley |
4 tablespoons olive oil |
salt |
pepper |
Directions:
1. Chop the onion finely and saute in a pan with 4 tablespoons of oil, together with the sage and chopped bacon.
2. As soon as the onion begins to soften, add the potatoes cut into bite-size pieces.
3. Saute for a few minutes over high heat.
4. Add the broth, salt, pepper and finish cooking by stirring often with a wooden spoon and adding more broth, when necessary.
5. Before serving, sprinkle the chopped parsley.
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