A light, quick recipe featuring the potato, one of the world's most widely-consumed products, in both direct and derived forms.
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INGREDIENTS |
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Pennette Rigate Barilla |
350 |
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g |
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Sweet potatoes |
400 |
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g |
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Zucchini (Italian squash) |
300 |
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g |
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Smoked Provola |
100 |
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g |
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Grated Parmigiano Reggiano cheese |
70 |
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g |
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Extra virgin olive oil |
50 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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Red pepper |
50 |
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g |
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PREPARATION |
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| 1. |
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Wash and dice the potatoes and the zucchini, then scald them in boiling salted water until they start to tenderise. Roast the pepper over a flame, peel, then cut it into strips. |
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| 2. |
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Cook the Pennette Rigate Barilla in plenty of salted water, drain when "al dente", then pour over the smoked Provola. Add the oil, vegetables, the grated Parmigiano Reggiano cheese and some freshly-ground black pepper. |
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CHEF'S NOTE |
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For an even tastier dish, sauté the vegetables in a pan with some oil and a clove of garlic. |
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Such a lightly-structured, sweetish recipe is best served with a white wine that is light, smooth and fresh, such as a Silvaner or a Trebbiano dei colli Faentini. |
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