Amaretto, Apple Cake and Artichokes by Anna Del Conte

Author:Anna Del Conte
Language: eng
Format: epub
ISBN: 9781448138418
Publisher: Random House

stewed potatoes

patate in umido

Potatoes in Italy are hardly ever just boiled and served as an accompaniment to meat and fish, except with boiled meat or chicken, or boiled or roasted fish. They might indeed be served nature but they will be well doused with good olive oil. The potatoes in the following recipe are rich in flavour and can be an excellent dish in their own right.

Serves 4

700 g (1 1/2 lb) waxy potatoes

30 g (1 oz) unsalted butter

2 tbsp olive oil

60 g (2 oz) pancetta, chopped

1 onion, finely chopped

1 or 2 garlic cloves, finely chopped

1 tbsp fresh marjoram or 1/2 tbsp dried marjoram

1 tbsp tomato purée dissolved in 7 tbsp of hot stock or water

sea salt and freshly ground black pepper

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