PROCEDURE:
This recipe is inspired by a dish from the popular Neapolitan tradition: it is a poor preparation but one that enhances the authentic flavors of the raw materials. A dish that releases unique flavors and leaves a velvety palate, but at the same time flavored with rosemary.
First you need to dice two raw potatoes and sauté them in a pan with oil and rosemary to make them crispy. They will be cubes that will decorate and give the final touch to the pasta.
For the seasoning, we prepare a sauté of onion, garlic, rosemary and some guanciale and brown 4 potatoes cut into small pieces. Next we add a vegetable stock of celery, carrot, onion, a potato and a zucchini. We cook until they are very soft and then blend everything with a cutter.
In the meantime, we can cook the pasta making sure to taste it often because the natural pastas will sear in a short time. We drain the pasta, toss it with oil and arrange it with a pasta mold. We place two slices of provolone cheese on top of the pasta and drizzle the potato cream. Finally, we decorate the dish with the diced potatoes and a sprig of rosemary.
With this dish I would pair a typical white wine from southern Lazio that is not too structured and fresh on the palate so as to leave the mouth clean. For example, a Passerina IGT.
