Potato Pancake with Gruyère, Pancetta & Crème Fraîche
½ lb Chanterelles (or any mix of mushrooms), cleaned, blotted dry
1 small shallot, sliced
20 sage leaves, approx.
2 oz La Quercia Pancetta, sliced or diced small
½ lb pasta of your choice, cooked according to package directions *save some of the pasta cooking water*
Chili pepper flakes
Sea salt + pepper
Heat 2 Tbsp. olive oil on medium heat in a cast iron pan. Add in sage leaves and fry for about a minute on each side, until a bit translucent and crispy. Transfer sage to a paper towel-lined plate.
In the same pan, on medium heat, add a little bit more olive oil and fry the shallot until softened. Add in the mushrooms and increase heat to medium-high/high heat. Cook undisturbed in an even layer for about 3 minutes until lightly golden brown. Flip and stir mushrooms and shallots around, cook for another minute, then push them to one side of the pan.
Reduce the heat to medium-low. Add in pancetta, letting it sizzle and crisp up for about 30 seconds or so on each side. Remove the crisped pancetta and set aside. Stir the contents of the pan so that the pancetta fat is mixed into the mushroom mixture. Add in the cooked pasta and toss to combine, adding a little pasta cooking water if dry.
Transfer to serving plate, top with reserved crispy sage and pancetta. Top with chili pepper flakes, sea salt, pepper and enjoy!
Recipe & Photo by Lucia Lee @FoodMinimalist