Crispy Crumbled Potatoes

Method

1. Finely chop the onion.
2. Add a couple of small rosemary sprigs.
3. Heat a drizzle of olive oil in a pan and sauté the onion and rosemary.
4. Cut the pancetta into small cubes.
5. Add the pancetta to the pan and brown together with the onion.
6. Boil the potatoes until tender, then drain and let cool slightly.
7. Roughly mash the potatoes with a potato masher or fork.
8. Add one tablespoon of pecorino and one tablespoon of Parmigiano Reggiano to the potatoes.
9. Add the sautéed onion and pancetta mixture to the potatoes and mix well.
10. Line a baking sheet with parchment paper and brush lightly with oil.
11. Using a ring mold or a spoon, form portions of the potato mixture on the sheet.
12. Sprinkle the tops with additional Parmigiano Reggiano.
13. Bake in a static oven at 200°C (400°F) for about 10 minutes.
14. Switch to the grill setting and cook for another 5–10 minutes, until the tops are golden and crispy.