Mini vegetables fried with pancetta bacon, sherry and sage leaves
4 servings
60 minutes
This exquisite recipe is a true gastronomic journey to the heart of Italy, where simple yet quality ingredients blend in harmony of flavors. Mini vegetables, carefully sautéed with aromatic pancetta, acquire an appetizing golden crust, while the addition of sherry imparts subtle caramelized notes to the dish. Sage and thyme leaves fill it with exquisite spiciness, creating a rich and intense aroma. Italian cuisine is renowned for its love of fresh produce and natural flavors, and this recipe is a vivid testament to that. Such a dish would be an ideal complement to dinner, enhancing the atmosphere of coziness and warmth. It pairs wonderfully with a glass of dry wine and crispy rustic bread, allowing one to savor true Italian tastes.
1
We prepare the vegetables, wash them, dry them with a paper towel, and cut them into random shapes.
- Baby courgettes (zucchini): 80 g
- Baby pattypan squash: 1 piece
- Brussels sprouts: 60 g
- Baby carrots: 60 g
- Baby fennel: 80 g
- Baby potatoes: 60 g
- Purple potatoes: 80 g
- Mini sweet peppers: 60 g
- Leek: 40 g
2
We boil purple potatoes, cherry potatoes, mini carrots, and Brussels sprouts separately.
- Purple potatoes: 80 g
- Baby potatoes: 60 g
- Baby carrots: 60 g
- Brussels sprouts: 60 g
3
In a heated non-stick skillet, pour olive oil and sauté sliced pancetta with garlic and prepared vegetables until nicely browned.
- Olive oil: 100 ml
- Pancetta: 200 g
- Garlic: 20 g
- Baby courgettes (zucchini): 80 g
- Baby pattypan squash: 1 piece
- Brussels sprouts: 60 g
- Baby carrots: 60 g
- Baby fennel: 80 g
- Baby potatoes: 60 g
- Purple potatoes: 80 g
- Mini sweet peppers: 60 g
4
A few minutes before the vegetables are ready, add spices and sherry, mix everything, and serve.
- Dry sherry (fino): 100 ml
- Thyme: 3 sprigs
- Sage leaves: 10 g
5
