Potato and Bacon Stew from Florence (patate Stufate Con Pancetta

1. 1

   Chop the onion finely and saute in a pan with 4 tablespoons of oil, together with the sage and chopped bacon.

2. 2

   As soon as the onion begins to soften, add the potatoes cut into bite-size pieces.

3. 3

   Saute for a few minutes over high heat.

4. 4

   Add the broth, salt, pepper and finish cooking by stirring often with a wooden spoon and adding more broth, when necessary.

5. 5

   Before serving, sprinkle the chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.