A tasty and refined first course, ideal for special occasions, combining the delicacy of potato cream with the strong flavor of buffalo provola and Ariccia porchetta.
Peel the potatoes and cut them into cubes.
In a pan, sauté the finely chopped onion in extra virgin olive oil, add the potatoes, and salt to taste.
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.
Cut the buffalo provola into cubes.
Cook the heart-shaped pasta in plenty of salted water.
Drain the pasta and mix it with the potato cream.
In a baking dish, create a layer of pasta, place the porchetta and provola on top. Cover with pasta and make another layer.
Bake in the oven at 180 degrees for about 15 minutes
Blender
Pot
Knife
Italia, Lazio
| Energy (kcal) | 202.61 |
| Carbohydrates (g) | 30.8 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 5.51 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 8.88 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.05 |
