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21 February 2011

Pancetta Wrapped Potatoes With Gorgonzola

The combination of potatoes, gorgonzola and pancetta rank high in my list and this dish explains why in one bite. Served hot, with the gorgonzola still oozing out from the potatoes is simply delicious. 

Pancetta Wrapped Potatoes With Gorgonzola

Makes 2 servings
  • 6 - 8 small potatoes
  • 100 grams gongonzola or any other kind of blue cheese, crumbled
  • 6 - 8 slices of pancetta
  •  extra virgin olive oil
  • salt
Preparing the potatoes:
Peel and halve the potatoes.  Place them on a baking pan with the flat sides up.  Drizzle them with extra virgin olive oil & sprinkle with salt.  Bake for 30 minutes at 180 degrees Celsius or until the potatoes are soft. 

When the potatoes are cooked:
Take the potatoes out from the oven.  Put some gorgonzola on top of the flat part of a potato.  Put another potato on top of the potato with gorgonzola, making a sandwich.  Wrap one slice of pancetta around the potato sandwich.  Secure it in place with a toothpick.  Put back in the oven and cook for another 10 minutes or until pancetta becomes crunchy.  Serve with a rosemary twig on top if you have some.