Pancetta wrapped potatoes with rosemary and Parmesan

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Indy Lifestyle Online

Pancetta is readily available now from supermarkets and delis pre-sliced. If you can't find it use some thinly sliced streaky smoked bacon or even cured ham, like Parma or Bayonne. Served warm, this makes a great starter or side dish.

Pancetta is readily available now from supermarkets and delis pre-sliced. If you can't find it use some thinly sliced streaky smoked bacon or even cured ham, like Parma or Bayonne. Served warm, this makes a great starter or side dish.

About 24 medium-sized waxy new potatoes, cooked and cooled down
12 thin slices of pancetta
A few sprigs of rosemary with the leaves removed
90ml extra virgin olive oil
2tsp balsamic vinegar
60-80g Parmesan from a block

Preheat the oven to 375°F/ 190°C/gas mark 5. Cut the slices of pancetta in half. If you are using streaky bacon, flatten it with the blade of a knife on a board or flat surface as if you were spreading butter.

Carefully wrap the pancetta around the potatoes. Put them into a roasting tray with rosemary and half the olive oil. Cook them in the oven for 15 to 20 minutes, giving the tray a little shake every so often.

Mix the balsamic vinegar with the remaining olive oil. Serve the potatoes on plates, drizzle with the dressing, and with a peeler or sharp small knife, shave the Parmesan over the potatoes.

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