Homemade marinated pancetta baked with potatoes stuffed with yoghurt and herbs will surely become a family favourite.
Materials for four servings:
1.5 kg pork pancetta, thinly sliced
Four tsp. of extra virgin olive oil
1 tsp. Dijon mustard
Two tsp. of white balsamic vinegar
Two cloves garlic, mashed
1 tsp. of honey
a few sprigs of thyme, finely chopped
One sprig of rosemary, chopped
One pinch of dried oregano
For the potatoes
Ten small potatoes of the same size
a little strained yoghurt
some parsley, chopped
some paprika
salt, black pepper
Step 1
Pancetta: Marinate the pancetta in a bowl with the well-beaten ingredients. Cover the bowl with cling wrap and refrigerate for 4-5 hours. Remove the pancetta from the fridge and from the marinade, and grill it on a hot, oiled charcoal grill for 3-4' on each side or on a griddle for 10'.
Step 2
Potatoes: Wrap the potatoes with their skin in aluminium foil and bake them on the coals or in the oven at 180°C for about 1 hour. Cut them in half, salt them, and fill them with yoghurt, parsley, and paprika. Serve with pancetta.
Sotiris Evangelou is a columnist for Olive Magazine.
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