Zuppa di Patate

Dice the Pancetta into small cubes. Peel and finely dice the Onion, Carrot, and Celery to create the soffritto base. Peel the Potatoes and cut them into 2-3 cm cubes.

In a large heavy-bottomed pot, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced Onion, Carrot, and Celery to the pot. Sauté gently over medium-low heat for about 8-10 minutes, until the vegetables are softened and translucent, but not browned.