Whole grain tortiglioni with potato, pancetta and fresh cheese
11.5 oz Barilla Whole Grain Tortiglioni
3.5 oz potatoes
1.75 oz smoked Pancetta, diced
1.75 oz Taggiasca olives
1.75 oz Ricotta
4 tbsp extra virgin olive oil
Peel and dice the potatoes.
In a non-stick pan, heat up one tbsp of olive oil, gently sauté the diced smoked Pancetta with the rosemary, the diced potatoes and add the Taggiasca olives.
Add half a glass of milk and dilute the Ricotta cheese, and, if needed, add some drops of cooking water.
In the meantime, cook the Tortiglioni, drain when al dente and pour in a pan with the potatoes.
Adjust the salt.
Garnish / Tip: crunchy potato skin chips (fried). Alternative: Ricotta or other soft cheeses left over. The potato skin is considered a classic waste item (do not eat it after germination or if the skin shows green spots).