A filling meat and potato dish. A few variations are popular, but it is more than often made with diced pork, onions and generous serving of chopped garlic cooked with a few streaks of smokey bacon and mixed with diced potatoes. The potatoes supposed to be fried first, undoubtedly this is very nice with crispy potatoes, but many opts for a healthier boiled then oven baked version these days, like in this recipe. The use of paprika is optional here, but a sprinkle of dried marjoram herb and black pepper really enhances this dish.
Works quite well with diced turkey meat too. Serve with salads and pickled cabbage or gherkins.
Ingredients, 2 portions:
300g pork diced
400g potatoes, dice
50g smoked bacon/panchetta/lardons finely chopped
1 large onion, chopped
1 ripe red tomato diced
1/2 bell pepper chopped
2-3 cloves of garlic, finely chopped
paprika powder (optional), marjoram, black pepper, salt
2 tbsp frozen peas
- Peel and dice the potatoes, place in a large pan cover with water and cook till just done, about twenty minutes. Strain and set aside.
- Fry the bacon on a little oil, add the onion and garlic and cook for a few minutes on moderate heat.
Add the diced pork, tomato, pepper and spices, a splash of water if needed, cover and cook till all is tender.
- Mix the cooked potatoes with the meat ragout in an ovenproof dish and cook for 20 minutes at 180°C (gasmark 4, 350°F).
Serve with salads and pickles.