Potato and Bacon Stew from Florence (patate Stufate Con Pancetta

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is the simple, authentic, rustic-tasting,recipe from Florence. Simple and uncomplicated. From Paolo Petroni's "The Complete Book of Florentine Cooking"

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.

Reviews

(1)
Most Helpful

Savory, flavorful stew/soup that made a perfect and filling supper. You can decide which you want - soup or stew by altering the amount of broth you use. Wish I'd had pancetta but bacon certainly works. Thanks, Polar Bear.

sugarpea May 19, 2005

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