Recipes & Tips:
Pancetta Potato Cups
High in potassium, good source of Vitamin C and loaded with fibre!
5 EarthFresh red potatoes - best for roasting
6 ounces of pancetta
1/2 cup freshly grated parmesan cheese
2-3 garlic cloves
3 onions, sliced
3 Tbsp butter
1 cup cream
1 Tbsp Emeril Lugosi essence spice
4 Tbsp freshly chopped sageDirections:
Preheat oven to 375oF
Melt butter in pan. Slice pancetta in thin slices, toss in pan and fry until crisp. Add onion, garlic and essence spice, cook another 2-3 minutes and add sage.
Thinly slice potatoes using a mandolin, arrange in ramekins on bottom and lift up sides. Add pancetta mixture and 1 tablespoon of cream. Repeat until full.
Bake covered with tin foil for 40 minutes. Remove tin foil, add cheese and bake another 15 minutes until bubbly.