5 January 2014

Potato and Pancetta

Potato and Pancetta

Spanish pancetta is one of those cured meats that is readily available in all Spanish butchers. Pancetta in frequently used in many kinds of Spanish recipes, the main one during the winter months being ‘migas’ – a traditional recipes using flour and extra virgin olive oil to create a crumb like consistency to which cured meats such as chorizo and pancetta are added for extra flavour.

Pancetta is also used in stews, soups and if you like your bacon on the salty side it can also be fried. This recipes for pancetta and potato is incredibly easy to make and is almost like a salad using green beans and olive oil, a great side dish with a bit of crunch and a simple combination of flavours.


2 potatoes for boiling
Handful of green beans, topped and tailed
200g Pancetta sliced thinly into inch long strips
Extra virgin olive oil.
Cracked black pepper


Boil the potatoes.
Boil the beans.
Fry the pancetta for 60 seconds each side until crispy.
Serve the ingredients together in a bowl and drizzle generously with olive oil.
A sprinkle of black pepper to finish.

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