Turnip, Potato and Pancetta Gratin

727 Views
 
MASTERY Level
40 min
728 Views
 
MASTERY Level
0 People
40 min
INGREDIENTS for 0 people
  • 1 lb turnips
  • 7 oz potatoes
  • 7 oz heavy cream
  • pancetta (italian bacon)
  • grated Parmigiano Reggiano cheese
  • salt and pepper
Preparation

Peel the turnips and potatoes. Cut them into thin slices and cook for 6 minutes in boiling, salted water. Then, drain. Bring cream to a boil with a garlic clove. Reduce by half, but do not let it get clumpy. Add the turnips and potatoes and cook for 4 minutes. Transfer everything to a baking dish and add a couple of sage leaves. Cut the pancetta into small pieces and sauté in a pan without extra fat to make it crispy. Then place it on the turnips. Season with salt and pepper and sprinkles with grated cheese. Bake in a 400°F for about 10 minutes.

Starters
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more