Crema di Patate

Dice the pancetta dolce into small cubes. In a large heavy-bottomed pot, add the extra-virgin olive oil and render the pancetta dolce over medium heat until crispy. Remove the crispy pancetta dolce with a slotted spoon and set aside, leaving the rendered fat in the pot.

Peel and finely chop the yellow onion. Trim and thoroughly wash the leek, then slice it thinly. Peel and mince the garlic. Add the yellow onion, leek, and garlic to the pot with the pancetta dolce fat. Sauté over medium-low heat until the vegetables are softened and translucent, about 8-10 minutes.

Peel the potatoes and dice them into 2-3 cm cubes. Add the diced potatoes to the pot and sauté for another 5 minutes, stirring occasionally.