My son David is a big fan of pasta and potatoes. So when I saw how big his eyes got after just one spoonful of Chef Gianluca D'Agostino's version last week while in Paestum for Le Strade Della Mozzarella , I just had to have the recipe....
My son David is a big fan of pasta and potatoes. So when I saw how big his eyes got after just one spoonful of Chef Gianluca D'Agostino's version last week while in Paestum for Le Strade Della Mozzarella , I just had to have the recipe.Ingredients for four people: potatoes 500 g, 2 stalks of large white celery stalks, two large carrots, one onion, 150g of parmegiano reggiano cheese rinds (washed well), 200 g of pasta mista, 550 g smoked provola cheese, 500 ml of milk, 200 ml heavy cream, 50 ml extra virgin olive oil, black pepper and salt to tastePrepare the provola fondue by cutting the cheese into large chunks, and leaving it to with the milk and cream at 70 ° C for about an hour. Filter through reduce by half, then emulsify with an immersion blender.Prepare the mashed potatoes by cooking the cubed potatoes with one celery stalk,one carrot, the parmegiano cheese rind.and the extra virgin olive oil. Once the potatoes have been cooked, remove the celery, carrot and cheese. Mash the potatoes by using a food mill or potato ricer. Add salt to taste.Peel the remaining celery and carrots , cut into thin strips and make them crispy by soaking them in ice water.Cook the pasta al dente and whip it with the melted cheese, potatoes and freshly ground black pepper Plate the pasta and top with the slices of crunchy carrots and celery.
about 10 hours ago