Tortiglioni with potatoes, pancetta and cheese
Tortiglioni with potatoes, pancetta and cheese
30 minutes total
Hearty whole grain tortiglioni with smoked pancetta, creamy ricotta, and tender potatoes. A rustic, satisfying dish full of comforting flavors.
Ingredients
Serves 4
| 11.3 oz | Barilla Whole Grain Tortiglioni |
| 7 oz | Potatoes |
| 3.5 oz | Smoked Pancetta, Diced |
| 3.5 oz | Taggiasca Olives |
| 3.5 oz | Ricotta Cheese |
| 4 tbsp | Extra Virgin Olive Oil |
| as needed | Rosemary |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
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.
Step 2
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).