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Turnip, Potato and Pancetta Gratin

  • 40 minutes
  • Easy
  • Appetizers

Ingredients: Per 6 servings

  • 1 lb turnips
  • 7 oz potatoes
  • 7 oz heavy cream
  • pancetta (italian bacon)
  • grated Parmigiano Reggiano cheese
  • salt and pepper

Preparation:

Peel the turnips and potatoes. Cut them into thin slices and cook for 6 minutes in boiling, salted water. Then, drain. Bring cream to a boil with a garlic clove. Reduce by half, but do not let it get clumpy. Add the turnips and potatoes and cook for 4 minutes. Transfer everything to a baking dish and add a couple of sage leaves. Cut the pancetta into small pieces and sauté in a pan without extra fat to make it crispy. Then place it on the turnips. Season with salt and pepper and sprinkles with grated cheese. Bake in a 400°F for about 10 minutes.