Ingredients

Servings 6

• 12 potatoes
• 5 oz pancetta (italian bacon), diced
• 3 stalks celery
• meat extract
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt
• ground pepper

Preparation

20 minutes preparation + 1 hour cooking

Peel and tourney the potatoes. Trim the celery stalks and dice. Cut the pancetta into small pieces. Place potatoes, celery and pancetta in a pan that can go from the oven to the table. Season with salt, pepper and a little olive oil. Bake in a 400°F oven for about an hour. Baste the potatoes with about 2 ladlefuls of hot beef stock during cooking. (The stock can be made by dissolving bouillon in 2 cups of hot water.) As soon as the potatoes are done, remove from the oven and serve. Garnish with celery leave and freshly ground pepper.