Potato and Bacon Stew from Florence Patate Stufate Con Pancetta
Warm, hearty, and brimming with rustic Florentine charm, Potato and Bacon Stew (Patate Stufate Con Pancetta) is the ultimate comfort food for any season. This traditional Tuscan recipe combines tender, melt-in-your-mouth potatoes with crispy pancetta (or thick-cut bacon) and a medley of sautéed vegetables, all simmered together in a fragrant broth infused with fresh rosemary and bay leaves. Highlighted with a touch of tomato paste for depth and finished with a sprinkle of parsley, this one-pot wonder is as flavorful as it is comforting. Perfect for cozy family dinners, this stew pairs beautifully with crusty bread to soak up every delicious drop. Simple to prepare and undeniably satisfying, it’s a testament to the rustic, soul-warming flavors of Italian cuisine.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 150 grams Pancetta (or thick-cut bacon)
- 1 large Yellow onion
- 1 medium Carrot
- 1 medium Celery stalk
- 2 Garlic cloves
- 3 tablespoons Olive oil
- 500 milliliters Chicken or vegetable broth
- 1 tablespoon Tomato paste
- 2 Bay leaves
- 1 sprig Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Peel and dice the potatoes into 2 cm (3/4 inch) cubes. Set them aside in a bowl of water to prevent browning.
Dice the pancetta (or thick-cut bacon) into small cubes. Finely chop the onion, carrot, and celery. Mince the garlic cloves.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.
In the same pot, add the chopped onion, carrot, and celery. Sauté the vegetables in the rendered pancetta fat until softened and lightly golden, about 8 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste to the pot and stir well for 1-2 minutes to caramelize and deepen the flavor.
Drain the potatoes and add them to the pot along with the cooked pancetta. Stir to coat everything evenly in the tomato paste and vegetables.
Pour in the chicken or vegetable broth, and add the bay leaves and rosemary sprig. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the stew simmer for 40-45 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened slightly.
Season the stew with salt and black pepper to taste. Remove the bay leaves and rosemary sprig before serving.
Garnish the stew with fresh parsley, and serve warm with crusty bread or a side of salad for a wholesome meal.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6757 mg | 294% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 21.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5630 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
