Pancetta with baked potatoes

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.

READ MORE: Pasta shells with Greek cheese sauce.