Recipe from Elena Faita
8 large potatoes, wash and pare
2 onions, (1 ½ cut into slices and ½ chopped)
2 garlic cloves, minced
6 carrots, pare and slice
150 gr smoked pancetta, minced
¼ cup parsley, chopped
250 gr sausage, remove from casing
40 gr butter
¼ cup herbs, chopped (thyme, rosemary, parsley…)
Salt and pepper for seasoning
Peperponcino if desired
Cut a slice off the top of each potato and scoop out the pulp, leaving a shell about 1cm thick.
Place in a cold water to prevent them from darkening.
In a bowl, mix the following ingredients together: garlic, pancetta, parsley, sausage, egg, ½ onion chopped, salt, pepper and peperocino if desired.
In a skillet, brown the sliced onion in some butter and add the carrots.
Place these ingredients in a baking dish.
Drain and dry the potatoes. Place them in the baking dish and salt.
Fill with the stuffing and top with the remaining slice of potato.
Pour the stock into the dish. Add the herbs and bake for about 1 hour at 350°F.
While baking, baste the potatoes with the stock.