Pasta and Potatoes with Smoked Provola and Pancetta

Method

1. Peel and finely chop 150g carrots, 150g celery, and 110g white onion.
2. Peel 750g potatoes and cut into cubes.
3. Cut 70g lardo into cubes and 120g pancetta into strips.
4. Heat olive oil in a saucepan, add a bunch of basil, and sauté the lardo and pancetta.
5. Remove the basil and add the chopped vegetables.
6. Add the potatoes and season with a little salt (since the pancetta and lardo are already salty; adjust salt at the end).
7. Add 20g tomato concentrate.
8. Cover with hot water, put the lid on, and cook for 10 minutes.
9. Meanwhile, cut 400g smoked buffalo provola and drain on a colander.
10. Cut 40g grana cheese rind into cubes.
11. Add 320g mixed pasta.
12. Cook the pasta risotto-style, adding hot water as needed.
13. When the pasta is almost cooked, add basil and the parmesan rind.
14. Add the provola.
15. Stir, turn off the heat, and let rest for 1 minute.
16. Serve.