Lumaconi rigatipasta and potatoes

N. 853

15 min
30 min
4 people
Easy
Lumaconi rigati pasta e patate

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

  1. 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.
  2. Peel the potatoes and cut them into cubes.
  3. 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.
  4. Add the Lumaconi no. 853, cook for 8-9 minutes and season with salt.
  5. Remove the pot from the heat, stir in the Parmigiano and mix.
  6. Plate up and finish with a grind of pepper and a drizzle of oil. Garnish with some celery leaves.

Recommended pasta for this recipe

Lumaconi rigati
N. 853 - Italian wheat
Lumaconi rigati

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