Ben Tish


serves 4-6

500g Desiree potatoes, peeled and washed
Olive oil for cooking
500g Italian spicy sausage
1 large onion, peeled and finely sliced
4 cloves garlic, peeled and crushed
3 bay leaves
30g unsalted butter
150g smoked pancetta
1 handful of chopped flat-leaf parsley
Squeeze of lemon
150g Italian hard cheese, eg pecorino, grated
Sea salt and black pepper

Heat a grill to a moderate heat. Dice the potatoes and place in a pan of boiling salted water. Bring them to the boil and simmer until just cooked. Drain well and cool down.

 

Heat a large heavy-based frying pan over a medium heat and add a lug of olive oil. Add the onions and cook slowly for 20 minutes or so to caramelise. Chop the garlic through and add that along with the bay leaves and butter. Cook for a further 2-4 minutes and then add the potatoes. Turn up the heat and continually stir so as to evenly colour the potatoes and stop the pan catching.

 

Peel and slice the sausage evenly. Dice the pancetta. Place the sausage and pancetta into the pan and continue cooking on a high heat until the meats are cooked and caramelised and the potatoes are browned.

 

Season well and add a squeeze of lemon juice and stir in the parsley. Sprinkle over the cheese and then place the whole pan under the grill. Cook for 3-4 minutes or until the cheese has started bubbling. Serve in the pan alongside a crisp, fresh, baby gem salad dressed with a mustard vinaigrette.

 


 
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