AL VESCOVO'S ROUGH-MASHED POTATOES AND VEGETABLE
2 oz. pancetta (or quality bacon-this is a region that enjoys smoky flavors)
2 tablespoons extra virgin
1 clove garlic, crushed
3-4 tablespoons apple or white wine vinegar
10 oz. red-skinned potatoes, peeled, boiled and coarsely diced (save some of the cooking water)
Around 1 1/2 cups cooked, chopped vegetable-cabbage, greens, green beans, radicchio, broccoli or whatever you like, says chef Bruna
Chop the pancetta. Sauté with extra virgin until it starts to brown. Add the garlic and cook until lightly browned, add vinegar, and cook over medium heat until vinegar has evaporated. Add the potatoes and, with a potato masher or spatula, mash the potatoes into the pancetta.The potatoes should be chunky. Add the chopped vegetables to the potatoes, combining well.Add 1/2 cup potato cooking water, season with salt and pepper and cook to evaporate, until you like the consistency.
Click here to read the article that the recipe accompanies in The Atlantic
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