Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Roasted Potatoes with Pancetta and Parmigiano Cheese
Roasted Potatoes with Pancetta and Parmigiano Cheese
(Patate Arrosto Con Pancetta e Parmigiano)
 
 
Ingredients:
 
3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
6 ounces pancetta (about 6 slices)
2 tablespoons extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano cheese
2 garlic cloves, finely chopped
1/4 cup chopped flat-leaf parsley
 
Directions:
 
Halve the pancetta lengthwise, then cut crosswise into 1/2-inch pieces.

Preheat oven to 425F with rack in lowest position.

Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt.

Bring to a boil.

Simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 10-12 minutes.

Drain.

Cool potatoes to warm, then peel and cut in half crosswise.

Cook pancetta in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible.

Drain on paper towels, reserving fat in skillet.

Brush bottom of a 15 by 10-inch shallow baking pan with olive oil and half of reserved pancetta fat.

Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan.

Bake until undersides are golden brown, 30 to 35 minutes.

Reduce oven temperature to 375F.

Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining pancetta fat.

Bake until cheese is melted, about 15 minutes.

Sprinkle with parsley. Makes 8 (side dish) servings.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy