Heart-shaped pasta with potato cream, buffalo provola, and Ariccia porchetta

Preparation

1. STEP 1 OF 8

   Peel the potatoes and cut them into cubes.

2. STEP 2 OF 8

   In a pan, sauté the finely chopped onion in extra virgin olive oil, add the potatoes, and salt to taste.

3. STEP 3 OF 8

   Let cook for about 15 minutes or until they are soft. Add a little milk if necessary to complete the cooking. Mash some of the potatoes with a fork to make them creamier.

4. STEP 4 OF 8

   Cut the buffalo provola into cubes.

5. STEP 5 OF 8

   Cook the heart-shaped pasta in plenty of salted water.

6. STEP 6 OF 8

   Drain the pasta and mix it with the potato cream.

7. STEP 7 OF 8

   In a baking dish, create a layer of pasta, place the porchetta and provola on top. Cover with pasta and make another layer.

8. STEP 8 OF 8

   Bake in the oven at 180 degrees for about 15 minutes

Suggestions

• Blender

• Pot

• Knife

General Information

Analysis

Macronutrients (100 gr)