With Wine
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- potatoes
- ¼pound diced pancetta
- olive oil
- chopped garlic
- 1onion
- 1cup dry white wine
- 1cup stock
- pancetta for garnish
- parsley for garnish
Preparation
- Step 1
Sauté ¼ pound diced pancetta in a little olive oil until crisp; remove with a slotted spoon.
- Step 2
Add 1 tablespoon chopped garlic and the onion; cook for a moment, then add potatoes.
- Step 3
Use 1 cup dry white wine and keep 1 cup stock for liquid and cook until done.
- Step 4
Garnish: Pancetta and parsley.
Private Notes
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Comments
This recipe makes no sense without the template: "Cut spuds into chunks. Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat; add potatoes, 1 diced onion, 1 teaspoon of garlic and a sprig of thyme or rosemary; cook, stirring, until potatoes begin to turn golden, 10 minutes. Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 mins."
This recipe makes no sense without the template: "Cut spuds into chunks. Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat; add potatoes, 1 diced onion, 1 teaspoon of garlic and a sprig of thyme or rosemary; cook, stirring, until potatoes begin to turn golden, 10 minutes. Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 mins."