Potatoes with Sour Cream Recipe - Patate con la Panna Acida

Sour cream is quite rare in most of Italy -- it's not always available in Florentine grocery stores, for example -- but one does find it in Friuli Venezia Giulia, which was long under Austrian rule and has absorbed many Mitteleuropean influences. To make these potatoes with sour cream you'll need:

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

• 2 1/4 pounds (1 k) potatoes
• 1/2 cup sour cream
• 1/4 pound smoked pancetta (this is similar to bacon, but with no sugar added), in a single slice, diced
• 2 hard-boiled eggs, sliced
• Unsalted butter for greasing the pan
• Salt

Preparation:

Boil the potatoes until a skewer penetrates smoothly in lightly salted water, then peel them, and once they have cooled, slice them.

Preheat your oven to 320 F (160 C).

Butter an oven pan and lay down the potato slices. Pour the sour cream over them, sprinkle the diced pancetta over all, then put down the sliced hard-boiled egg, and heat through in the oven until the potatoes are browned.

Yield: 4-6 servings potatoes with sour cream.

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