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- Pancetta Stuffed Potatoes
- (Patate Ripieni con Pancetta)
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- Ingredients:
6 gold potatoes, scrubbed
2 cloves garlic, minced
1 tablespoon chopped parsley
1 tablespoon chopped oregano (or substitute 1 teaspoon dried)
6 short rosemary sprigs
12 thin slices pancetta
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus extra
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- Directions:
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- Preheat oven to 350° F.
Place the potatoes in a large pot, and add enough cold water to cover.
Bring to a boil, lower the heat, and simmer until fork-tender, about 15 to 20 minutes.
Drain and set aside to cool.
In a bowl, combine the garlic, parsley, oregano and rosemary.
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- Season with salt and pepper, and mix well.
Cut the potatoes lengthwise without cutting all the way through.
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- Place them in an oiled baking dish.
Stuff the herb mixture and 2 slices of pancetta into each of the cut potatoes.
Secure them with toothpicks, drizzle with 2 tablespoons of olive oil, and bake in the oven for 30 minutes, or until done. Serves 6.
That's it!
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