Max Bagaglini's pasta con provola & patate: Today

Ingredients

Serves: 4

• 300g Ditali pasta
• 750g Roost potatoes
• 180g Provola cheese
• 50g Grated parmesan cheese
• 20g Tomato concentrate
• 150g Carrots
• 1 Stalk of celery
• 1 Onion
• Rosemary
• Salt & pepper
• EVO

Method

1. Start chopping finely the onion, the celery & the carrots. Put them in a hot pot with the EVO and let it cook for 7-8 minutes.
2. Peel the potatoes and cut them in cubes of about 2 cm, 3. add them into the pot and let it cook for 4-5 minutes.
3. Then add the tomato concentrate, add 500g of water and season with salt as per taste.
4. Let it cook covered with the lid for 20 minutes, stirring from time to time.
5. Add the pasta and bring back to boil, at half cooking time add 100g of water and stirring.
6. When ready turn off the flame and add the rosemary, the grated parmesan and the diced provola.
7. Let it rest covered with the lid for 3-4 minutes.
8. Then serve completing the dish seasoning with pepper & EVO.