Emanuele Lattanzi's Roman-style roasties 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 Instructions Boil potatoes in salted water for 5 mins, remove and drain. In a