A technique that can be done due to the carbon cocotte’s excellent heat conduction and sealing capabilities.

Ingredients (1-2 servings)

• 1 potato (less than 160 g)

• 1/2 onion

• 1 slice bacon

• 1/2 tablespoon olive oil

• 1/4 teaspoon salt

• 2 tablespoons white wine

• 1 spring rosemary

• 10 g butter

Directions (Steam Cooking)

1. Peel potato, soak in water then drain. Thinly slice onions in 5 mm wide pieces and cut bacon into rectangular pieces.

2. First put the sliced onion in the COCOTTE RINGO, then the potato and bacon on top. Pour the olive oil and wine on top, sprinkle with salt, add the rosemary, then put the lid on the pot. Cook on low heat for 30 minutes, then turn off the heat and let steam for 10 minutes.

3. Top with butter and enjoy while cutting the potato.