Our version chooses pancetta for the source’s 30 g butter, lard or pancetta option, in addition to its separately listed 100 g of diced pancetta: 130 g in total. We cook both quantities with the onion. The consortium gives the 100 g quantity but does not say when to add it.
Pendolon with Lamon beans and potatoes
Serves 4
Method
Boil the potatoes. In a separate pan, prepare a soffritto with the onion and all 130 g of pancetta: the 100 g of diced pancetta plus our chosen 30 g pancetta option.
Combine the potatoes and cooked Lamon beans in a paiolo. Add the soffritto and season with salt and pepper.
Stir for about ten minutes until the mixture is firm, then turn it onto a cutting board.
10 min
Serve the Pendolon hot or cold.
