Recipes

Ingredients

• 1.5 kg of medium size potatoes
• 1 package Mastro® diced or sliced pancetta
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• ½ cup (125 ml) white wine
• 450g mild raclette cheese, sliced thick.
• 1 package Mastro® Genoa salami, sliced thick julienne style.
• 2 cups – torn baguette chunks (1-2inches)
• Salt, freshly ground pepper
• Garnish: ¼ cup (60 ml) chopped flat leaf parsley and 8 small French cornichons thinly slice.

Directions

1. Add the potatoes to a pot of generously salted cold water, bring to a boil and cook for 15 to 20 minutes depending on the size of the potatoes. When the potatoes are tender, drain and cut in half.
2. In a pan over medium heat, add pancetta and cook for 5 minutes until pancetta is golden and crispy. Add onion, cooked until soften, 3 to 4 minutes then add garlic. Mix and set aside.
3. Preheat the oven to broil.
4. Add the cut potatoes to the pan of pancetta and onion, mix to combine flavour.
5. Over medium-high heat, add white wine and reduce by half.
6. Season with salt and pepper and transfer into a 4 qt (10”x 15“) baking dish.
7. Cover the potatoes with the slice of raclette cheese, then sprinkle the salami and the chunks of baguette.
8. Bake for approximately 10 minutes until the cheese is melted and the salami is lightly cooked.
9. Garnish with parsley and gherkin.
10. Serve with a crispy green salad.