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1/4 lb sliced pancetta or lean bacon
2 tbsp olive oil
1 medium onion,thinly sliced
1 large garlic clove, minced
1 lb can Italian tomatoes, with liquid
2 lbs all-purpose potatoes, peeled and cut into 1/2 inch chunks
Salt and pepper to taste
1/2 cup fresh basil, chopped
In a 10 in saute pan or skillet over moderate heat, saute’
pancetta until golden. Drain on paper towels. Pour out fat and
return pan to moderate heat. Add olive oil, then stir in onion and
garlic and saute’ until translucent, about 4 to 5 min. Add tomatoes
, their juice, potatoes, salt and pepper, and cook, stirring occa-
sionally, for 20 to 25 min until potatoes are tender. If stew gets
a little dry, add a few tbsps of water or stock. Just before
removing from heat, fold in basil. Serve hot. Makes 6 servings

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