STROZZAPRETI WITH BEETROOT AND TOMATO, POTATO CREAM, GUANCIALE, AND SMOKED SCAMORZA

Ingredients for 4 people:

• 350 gr of Beetroot and Tomato Strozzapreti – Pasta Forte
• 500 gr of potatoes
• 150 gr of guanciale
• 180gr of fresh smoked scamorza cheese
• 1 celery stalk, 1 carrot and 1 white onion
• salt and pepper to taste
• EVO oil

Peel and dice the potatoes, then boil them in plenty of salted water. Sauté the celery, carrot, and onion. In a bowl, combine oil, salt, pepper, and the potatoes. Blend everything with the cooking water to create a cream.

Brown the guanciale and, after cooking the strozzapreti, drain them al dente and add them to the diced provola cheese, mixing everything with the potato cream.

Sprinkle with guanciale and serve.