Patate sotto la Coppa
Patate sotto la coppa is an Abruzzese mountain dish of potatoes, onions, and seasoned pork baked slowly until tender under an iron hearth bell or heavy lidded pot.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy lidded cast-iron Dutch oven
- •Cutting board
- •Chef's knife
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan) or prepare a clean wood hearth with a generous bed of glowing embers.
- 2
Peel the potatoes and cut them into uniform, bite-sized chunks about three centimetres wide.
- 3
Slice the onions into thick wedges and cut the pancetta into chunky strips.
- 4
Prick the sausages all over with a fork and slice them into thick pieces.
- 5
Toss the potatoes, onions, sausages, and pancetta together in a large mixing bowl.
- 6
Add the garlic, rosemary, chilli flakes, fine sea salt, cracked black pepper, and olive oil.
- 7
Mix well with your hands until every piece of potato is evenly coated in fat and aromatics.
- 8
Tip the mixture into a heavy cast-iron Dutch oven and spread it into an even layer.
- 9
Pour the white wine around the edges and secure the heavy lid tightly on top.
- 10
Bake covered for 45 minutes until the potatoes are completely tender when pierced with a fork.
- 11
Uncover the pot and bake for 15 minutes more until the pork browns and edges turn crisp.
Chef's tips
If cooking over an open hearth, set the heavy pan onto clean firebrick, lower the iron coppo over it, and cover the dome entirely with hot ash and wood embers for 50 minutes. Ensure the potato chunks are large and even so they steam thoroughly in the pork fat without disintegrating.
Ingredient substitutions
- fresh Italian pork sausages → pork shoulder chunks or spare ribs, seasoned with salt and pepper
- cured pork pancetta → thick-cut unsmoked bacon lardons
Storage
Keep leftovers refrigerated in an airtight container for up to 3 days.
Reheating
Reheat in a covered skillet over medium heat with a tablespoon of water, or in a 180°C oven until hot throughout.
Common mistakes to avoid
- •Slicing the potatoes too thinly, which causes them to turn to mush during the sealed braise.
- •Removing the lid repeatedly, which releases the trapped steam needed to cook the potatoes evenly.
- •Using a lightweight baking dish without a tight seal, which dries out the meat before the potatoes soften.
Serving suggestions
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