Emanuele Lattanzi’s Roman-style roasties   Print Ingredients 1kg Rooster potatoes, peeled and chopped 2 white onions, sliced 250g pancetta, diced 50ml red wine 50ml chicken stock 2 sprigs rosemary 4 garlic cloves 100ml olive oil salt and pepper flat leaf parsley to garnish Method Boil potatoes in salted water for 5 mins, remove and drain. In a separate frying pan on a low heat, add a glug of olive oil and the onions. Leave for 10 mins to soften, then … Continue reading Emanuele Lattanzi’s Roman-style roasties