Hasselback potato with mild Provolone Valpadana P.D.O. fondue and flat pancetta

for 2 people – difficulty: easy – preparation time: 40 minutes


2 Medium potatoes
6 Slices of flat pancetta
200 g mild Provolone Valpadana PDO
100 g Fresh cream
Salt and pepper


Cut the potatoes into fan-like slices made with a smooth bladed knife, without ever reaching the bottom, this is the characteristic of Hasselback potatoes! Add salt and pepper and rosemary, then cook in the oven for thirty minutes.
In the meantime, heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO. Melt it until you get the consistency of a fondue.
Take out the potatoes, add butter to the inside of the cracks that will have opened slightly during cooking. Also add the pancetta and finish cooking in the oven for another ten minutes, to melt and toast everything! Then take the potatoes out of the oven and place them on top of the mild Provolone Valpadana PDO cream that you have placed on the bottom of the plate! Finish with herbs and shoots.


Chef’s tip: Carefully choose the shape of the potatoes, try to check that they are similar to each other so as not to have too many differences in cooking times!