Pasta and Potatoes with Smoked Provola and Salt Cod

Method

1. Clean the curly endive (scarola): remove the bottom, separate the darker outer leaves from the tender white inner leaves.
2. Cut a garlic clove in half and place in a wok with a drizzle of olive oil. Cook over low heat to let the garlic release its flavor.
3. Peel the red potato, slice it, then cut into small cubes.
4. When the garlic is browned, add the potato cubes and let them roast, stirring constantly.
5. Add the outer green leaves of the endive (the tougher part) to the wok.
6. Prepare the tomatoes: make a small incision, blanch in boiling water for a few seconds, transfer to cold water, and peel. Add the peeled tomato pulp to the wok.
7. Remove the garlic from the wok. Add a little water to deglaze and season with salt.
8. Let the mixture cook for about 10 minutes.
9. After 10 minutes, add the tender inner leaves of the endive and a little more water.
10. Cut the smoked provola into cubes.
11. Cut the salt cod (baccalà) into cubes. (Note: the baccalà should be soaked in water for 2 days before use to desalt.)
12. Add the mixed pasta to the wok with enough hot water to cook it. Cook until the pasta is al dente.
13. When the pasta is nearly cooked, add the baccalà cubes to the wok.
14. After about 5 minutes, add the provola cubes and let them melt into the pasta.
15. Finish with freshly ground black pepper, optionally chili flakes, and a drizzle of extra virgin olive oil. Let rest for a few minutes before serving.