Pasta and Potatoes alla Mescafrancesca

Method

1. Prepare the vegetable broth: collect the peels and trimmings from the celery, carrots, and onion; place them in a pot with water and simmer for at least 20 minutes. Strain and set aside.
2. Peel and finely dice the celery, carrots, and white onion into a brunoise (small cubes).
3. Peel the potatoes. Cut two-thirds of them into regular dice; crush or grate the remaining third to release starch for creaminess.
4. Bring a pot of salted water to a boil. Add the mixed pasta shapes (mescafrancesca) and cook for exactly 3 minutes. Drain, reserving a little pasta water if needed.
5. In a large pot, add a drizzle of extra‑virgin olive oil and sauté the diced vegetables (trito) over medium heat until softened, about 4-5 minutes.
6. Add all the potatoes (both the diced and crushed parts) to the pot. Cover with the hot vegetable broth and bring to a simmer. Cook until the potatoes are tender, about 10-12 minutes, stirring occasionally.
7. Add the pre‑cooked pasta to the potato mixture. Cook together for 2-3 minutes, allowing the potatoes to thicken the sauce. If it becomes too thick, add a splash of the reserved pasta water or more broth.
8. Finely dice the provola cheese and grate the hard cheese (Pecorino or Parmigiano). Also cut the cheese rind into small cubes (optional).
9. Remove the pot from the heat. Add the diced provola, grated cheese, and cheese rind cubes. Stir gently until the cheese melts and becomes creamy.
10. Finish with a generous amount of fresh basil cut into chiffonade, a drizzle of extra‑virgin olive oil, and freshly ground black pepper. Adjust salt if needed.
11. Serve immediately while hot and creamy.