Pasta and Potatoes with Anchovies and Black Truffle

Method

1. In a pan, heat olive oil and sauté a garlic clove, chili pepper, and fresh spring onion.
2. Add chopped carrots and potatoes and sauté briefly.
3. Add hot water and salt. Remove the garlic and chili once they have flavored the oil.
4. Meanwhile, prepare the serving plate: crush or chop anchovies and place them on the bottom of the plate.
5. Add pieces of smoked provola (or other smoked cheese) and grated Parmesan on the anchovies.
6. When the potatoes are cooked, blend half of them to make the sauce creamy.
7. Add the mixed pasta to the pot with the remaining potatoes and the blended portion. Cook until al dente (about 8 minutes).
8. Finish the pasta with a drizzle of raw olive oil, grated Parmesan, and fresh basil.
9. Serve the pasta on the prepared plate, over the anchovies and cheese.
10. Grate black truffle on top, add more Parmesan, a basil leaf, and a drizzle of olive oil.