Recipe by Andrea Pasqualucci: Mountain pasta and potatoes with Parmesan crust. Here's how to make it thick, creamy, and ultra-flavorful.
Ingredients for 4 people
For the potato soup
- 300 g mountain potatoes
- 50 g pork rind (a small piece)
- A stalk of celery
- A carrot
- ½ onion
- 100 g peeled tomatoes
- 100 g Parmesan Reggiano rinds
Procedure
After cleaning the celery, carrot, and onion, make a mirepoix and fry over a very low heat for about fifteen minutes. Add the coarsely chopped potatoes and pork rind and brown. Add water, the peeled tomatoes, a bay leaf, and the well-cleaned Parmesan rinds. Bring to a boil and simmer for one hour.
Composition of the dish
- 300 g of mixed short pasta
- Salt
- Pepper
- Extra virgin olive oil
Procedure
Pour in the mixed pasta and when it is half cooked, turn off the heat and cover with a lid for 20 minutes, allowing the pasta to finish cooking while resting. Season with salt and pepper, add a drizzle of extra virgin olive oil and serve. Depending on your taste, you can finish with a sprinkling of grated Formia provolone cheese, crusco pepper or a little black truffle.
