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"
- 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
- Chop the onion finely and saute in a pan with 4 tablespoons of oil, together with the sage and chopped bacon.
- As soon as the onion begins to soften, add the potatoes cut into bite-size pieces.
- Saute for a few minutes over high heat.
- Add the broth, salt, pepper and finish cooking by stirring often with a wooden spoon and adding more broth, when necessary.
- Before serving, sprinkle the chopped parsley.
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.