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Ingredients
- 1 small onion chopped
- 2 carrots choppedÂ
- 2 celery stalks choppedÂ
- 3 to 4 med potatoes chopped
- 3 tablespoons extra virgin olive oilÂ
- 1 lb of mixed cut pasta or your favorite small pasta (450 grams)
- 3/4 lb of smoked mozzarella (320 grams)Â
- Few rinds or chunks of Parmigiano ReggianoÂ
- Salt and pepper to tasteÂ
Instructions
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In a pot over medium heat add the oil, onions, carrots and celery.
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Sauté until golden.
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Add the potatoes, about 4 cups of water and the Parmigiano Reggiano rinds/chunks.
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Add salt and adjust to your taste.
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Bring to a boil, lower heat, cover and let it cook for about 30 minutes or until potatoes are soft.
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Bring up to a rolling boil and drip pasta in.
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Cook about 7 minutes. Remove from heat and add the smoked mozzarella.
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Stir until all well amalgamated. Serve immediately with a drizzle of olio Santo (red chili infused oil)
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Buon Appetito!
