A tasty and refined first course, ideal for special occasions, combining the delicacy of potato cream with the bold 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 finish cooking. Mash part of the potatoes with a fork to make them creamier
Cut the buffalo provola into cubes.
Cook the pasta hearts 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 at 180 degrees for about 15 minutes
Blender
Pot
Knife
Italia, Lazio
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| Energy (kcal) | 221.13 |
| Carbohydrates (g) | 30.56 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 5.89 |
| of which Saturates (g) | 2.81 |
| Protein (g) | 12.65 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.38 |
