Potato and Bacon Stew from Florence (patate Stufate Con Pancetta

“This is the simple, authentic, rustic-tasting,recipe from Florence. Simple and uncomplicated. From Paolo Petroni's "The Complete Book of Florentine Cooking"”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: