I absolutely love this recipe. I found it on a blog called He Needs Food and although I have loads of family in Istria, none of them have ever made me this dish (I could call them jerks, but I won’t!). This potato dish is filling, hearty, and it’s a meal in one or can be served as a side. Either way, on a cold Sydney winter’s night it really is a winner! I mean, come on, potatoes, pancetta, cream and garlic are always a winning combination!
Apart from the taste, this is a super easy recipe to prepare and you only need one dish. Just throw everything in as you’re chopping.
If you don’t know what Vegeta is, you can take a look here. (I can eat it directly from the tin). I did change a couple of things in this recipe, just to make the quantities even, if it’s 900grams I’m putting in one kilo because quite frankly who can be bothered stuffing around.
- One (1) kilo of potatoes, cut into cubes
- 100 g pancetta, finely diced
- Two (2) tomatoes, diced
- Four (4) cloves garlic, crushed
- ½ cup parsley, chopped
- One (1) teaspoon Vegeta
- ½ tsp black pepper
- Two (2) tbsp olive oil
- ½ cup milk
- ½ cup cream
- One (1) cup grated parmesan
- Truss tomatoes for topping
- One (1) tbsp extra virgin olive oil
- Preheat the oven to 180°C
- Place the top 10 ingredients (potatoes, pancetta, tomatoes, garlic, parsley, Vegeta, pepper, olive oil, milk) into a large baking dish and toss to combine
- Cover with foil and bake for 30 minutes
- Remove from the oven and sprinkle over the grated parmesan. Top with the truss tomatoes, drizzle with the olive oil
- Continue baking for 40-50 minutes, or until cooked through and golden on top
- Serve hot
Let me know if you try this recipe and what you thought
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)