Roasted pancetta and potato bites with ketchup
For 4 people
- 6 potatoes
- 200 g of sliced roasted pancetta
- 100 g of Parmesan
- 40 g of breadcrumbs
- fresh rosemary
- extra virgin olive oil
- salt and pepper
Peel the potatoes and cut them into wedges. In a bowl, mix the Parmesan with the breadcrumbs, the chopped aromatic herbs and season with salt and pepper. Pass the potatoes in this mixture, then wrap each of them with a little Roasted pancetta and arrange them gradually on a baking sheet lined with parchment paper.
Bake in the preheated oven at 200°C for 30 minutes or until golden brown. Serve with ketchup.