- Slice the carrots into semi-circles. Finely chop the onion and celery, then gently sweat in a pot with a drizzle of oil for a couple of minutes.
- Peel the potatoes and cut them into cubes.
- Add to the pot with the aromatics, and mix in the Parmigiano rinds. Let the flavours develop for a few minutes, then cover with twice the volume of water and leave to cook for approximately 20 minutes, or until the potatoes begin to soften.
- Add the Lumaconi no. 853, cook for 8-9 minutes and season with salt.
- Remove the pot from the heat, stir in the Parmigiano and mix.
- Plate up and finish with a grind of pepper and a drizzle of oil. Garnish with some celery leaves.
Lumaconi rigatipasta and potatoes
N. 853
15 min
30 min
4 people
Easy
INGREDIENTS
Italian Wheat Lumaconi Rigati no.853 320 g
Potatoes 500 g
Grated Parmigiano Reggiano cheese 30 g
Parmigiano Reggiano rinds to taste
Celery rib 1
Onion 1
Carrot 1
Extra virgin olive oil to taste
Pepper to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Lumaconi rigati
N. 853 - Italian wheat
RECOMMENDED RECIPES
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